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
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
In a large spot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.
Remove the bacon with a slotted spoon and set aside.
Reduce the heat to medium, add the onions and butter to the bacon fat, and cook for 10 minutes, until the onions are translucent.
Stir in chipotle pepper.
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 crispy bacon.
Note: Soups and stews freeze very well. Make ahead and freeze for quick and easy weeknight meals.