Fresh corn is scraped from the cob and added to this creamy corn chowder recipe with an added kick of flavor from chipotle chiles.
- 4 slices bacon, finely chopped
- 1 1/2 cups chopped onion
- 2 yellow fleshed potatoes, such as Yukon Gold, cut into small cubes, about 8–12 oz
- 2 ribs celery from the heart with leafy tops, finely chopped
- 2 large cloves garlic, grated or finely chopped
- salt and pepper
- 2 canned chipotle peppers in Adobo sauce, seeds removed and minced
- 32-ounces chicken stock (4 cups)
- 6 ears corn, scraped from cob
- 1 cup heavy cream
- lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles of cotija cheese, for serving
- Heat a large soup pot over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate.
- Add the onion, potatoes, celery and garlic to the pot. Season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 5 minutes. Stir in the minced chipotle chiles. Stir in the broth and bring to a boil. Lower the heat to a simmer.
- Add one-third of the corn kernels to a food processor. Add about 2 cups of the soup and puree. Pour the pureed mixture back into the soup pot and stir in the remaining corn. Add the cream and the reserved bacon and cook until slightly thickened and heated through.
- Serve the soup topped with parsley, scallions and cotija cheese. Squeeze lime over the soup before serving.
adapted from Every Day with Rachael Ray June/July 2009