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
- 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.