Spicy Chipotle Corn Chowder with Bacon
Servings: 10 servings
Ingredients
- 6 slices thick-cut bacon chopped
- 1 large yellow onion diced
- 2 chipotles in adobo sauce chopped
- 4 cloves of garlic finely minced
- 1 tbsp chopped fresh thyme
- 4 cups corn kernels frozen, fresh, or canned (drained)
- 1 tsp chipotle chili powder
- 1 pinch crushed red pepper flakes
- 2 large russet potatoes peeled and diced
- 6 cups chicken or vegetable broth
- 1 1/2 cups heavy cream or half and half
- 1 1/2 cup shredded white cheddar cheese
- chopped fresh chives, parsley, and basil garnish
Instructions
- In a large pot set over medium-high heat, add the bacon. Cook until crispy, about 8 minutes. Remove the bacon from the pot and transfer to a paper towel-lined plate. Set aside.
- In the same pot, add the onion and cook for about 6 minutes or until fragrant. Add the chipotles in adobo sauce, garlic, thyme, corn, chipotle chili powder, crushed red pepper flakes, and a dash of salt and black pepper. Cook for 4 minutes more. Add the potatoes and the broth. Bring the soup to a boil and then reduce the heat to a simmer. Simmer the soup for 20 minutes or until the potatoes are tender.
- Transfer roughly half of the soup to a blender, and blend until smooth. Add the mixture back to the pot and stir. Stir in the heavy cream and cheddar cheese. Continue to stir until melted. Adjust seasoning to taste. Keep the soup warm until you are ready to serve.
- Garnish with fresh herbs and bacon and enjoy!