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Chipotle Cheddar Corn Chowder

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"Corn chowder never really sounded appealing to me. The words *corn* and *chowder*—they just don't do it for me, not together. But a few summers back, in very late August, my mom asked me to make some. Of all the food she loves, corn and soup are way up there. I was going to politely ignore her request, but after an overzealous grocery haul left me with too many ears of sweet late-summer corn, I figured I'd indulge her. Besides, surely I could find a way to make it delicious. Since I most often think of corn prepared in Mexican and southwestern dishes, I decided to put a spicy, smoky, cheesy spin on the soup by using chipotle peppers and lots of cheddar—my personal favorite combination. I serve the chowder with a mix of fresh toppings to brighten up the soup, like diced avocado and lots of cilantro. It's creamy-tasting without feeling heavy, and sooo good. Just ask my mom."

List of Ingredients

â—¦  4 slices thick-cut bacon, chopped
â—¦  1 medium yellow onion, chopped
â—¦  4 cups fresh or frozen corn kernels (from about 4 ears)
â—¦  1 russet potato, peeled and cut into 1-inch cubes
â—¦  1 poblano pepper, seeded and chopped
â—¦  2 canned chipotle peppers in adobo, chopped
â—¦  2 cloves garlic, finely chopped or grated
â—¦  Fine pink Himalayan salt and freshly ground black pepper
â—¦  4 cups low-sodium chicken broth
â—¦  1 cup milk of your choice
â—¦  1 cup shredded sharp cheddar cheese
â—¦  ½ cup shredded pepper Jack cheese
â—¦  â…“ cup fresh cilantro, chopped

For serving:
â—¦  Diced avocado
â—¦  Plain Greek yogurt (optional)
â—¦  Crumbled cotija or feta cheese
â—¦  Chopped fresh cilantro


Recipe

Place the bacon in a large Dutch oven. Cook, stirring, over medium-high heat until the bacon is crispy and the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain off all but 1 tablespoon of bacon fat.

Add the onion to the pot and cook, stirring, until soft, about 5 minutes. Add the corn, potato, poblano, chipotles, and garlic. Season with salt and pepper and stir to combine. Pour in the broth. Bring to a boil, then reduce the heat to medium-low and simmer until the potato is soft, 10 to 15 minutes.

Transfer half of the chowder to a blender and pulse a few times; you want to keep it a bit chunky rather than purée it. Return the chowder to the pot. (Alternatively, use an immersion blender to blend lightly in the pot.) Stir in the milk, cheddar, and pepper Jack. Cook, stirring, until the cheeses have melted and the chowder thickens slightly, about 5 minutes. Stir in the cilantro and remove the pot from the heat.

Ladle the chowder into bowls.
Top with the reserved bacon, avocado, yogurt (if using), cotija, and cilantro. Serve immediately.

Serves 4