Corn chowder is a soup I can eat year round. In the winter when corn is not in season, simply use frozen corn. In the summer, use delicious sweet fresh corn on the cob. This is a quick and simple recipe that takes chipotle peppers and adds some smoky spice to an already delicious chowder. If spicy is not for you, simply omit the chipotle, but I urge you to try it with it first. Potatoes thicken the broth and cream rounds everything out and gives you a silky and hearty soup. Serve with some delicious crusty bread (yes I have a recipe for that!) and enjoy.
- 4 tablespoons olive oil
- 4 slices bacon, cut with kitchen scissors
- 2 tablespoons butter
- 2 onions, finely diced
- 1 chipotle pepper in adobo sauce, minced
- 1/2 cup flour
- 6 cups chicken broth http://mysaltykitchen.com/recipe/chicken-broth/
- 3 russet potatoes, peeled and cubed
- 4 cobs of corn, kernels cut off, or 3 cups frozen corn kernels
- 1 cup heavy cream
- 1/2 cup shredded cheddar
- salt and black pepper
- Crusty bread http://mysaltykitchen.com/recipe/easy-peasant-bread/
Add the flour, salt and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve with a garnish of bacon.