Chipotle Corn Chowder

READY IN: 50mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
  • In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
  • Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
  • Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
  • Season with salt and pepper to taste (for even more spice season with cayenne).
  • Crumble the reserved cooked bacon and stir into the soup.
  • If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
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