Fresh corn is scraped from the cob and added to this creamy corn chowder recipe with an added kick of flavor from chipotle chiles.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4-6 servings
Author Deborah Harroun
Ingredients
4slicesbaconfinely chopped
1 1/2cupschopped onion
2yellow fleshed potatoessuch as Yukon Gold, cut into small cubes, about 8-12 oz
2ribs celery from the heart with leafy topsfinely chopped
2large cloves garlicgrated or finely chopped
salt and pepper
2canned chipotle peppers in Adobo sauceseeds removed and minced
32-ounceschicken stock4 cups
6ears cornscraped from cob
1cupheavy cream
lime wedgeschopped flat-leaf parsley, finely chopped scallions and crumbles of cotija cheese, for serving
Instructions
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.