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Spicy Sweet Corn Chowder

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  • Author: Marty Boyd
  • Yield: 4

Ingredients

Scale
  • 4 ears fresh sweet corn cut from cobs
  • 2 cups chicken stock, divided
  • 1 chipotle pepper in adobo, seeds removed, minced
  • 2 slices applewood smoked bacon, diced
  • 1 tablespoons butter
  • 1 red bell pepper, chopped
  • 1 large gold potato, cut into 1/2-inch cubes
  • 1 small sweet onion, chopped
  • 1/4 cup sour cream
  • Chopped green onions
  • Crumbled Cotija cheese


Instructions

  1. Blend 2 cups corn and 1 cup stock in blender/food processor until almost smooth. In large saucepan over medium-high heat cook diced bacon until crisp. Remove bacon to drain on paper toweling and set aside.To any fat rendered from bacon add butter and the next 3 ingredients; sauté 5 minutes. Add remaining 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Stir in sour cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions, cheese and reserved bacon.