
By Kim Krysa
Chipotle Cheddar Corn Chowder
11 steps
Prep:10minCook:25min
Half Baked Harvest - every day cookbook page 90
Updated at: Thu, 17 Aug 2023 02:47:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
24
High
Nutrition per serving
Calories581.7 kcal (29%)
Total Fat34 g (49%)
Carbs46.8 g (18%)
Sugars17.1 g (19%)
Protein28.3 g (57%)
Sodium1748.8 mg (87%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4 slicesbacon
thick - cut, chopped

1onion
medium, chopped

4 cupscorn
fresh or frozen

1russet potato
peeled and cut into 1 inch cubes

1poblano pepper
seeded and chopped

2canned Chipotle peppers in adobo
chopped

2garlic cloves
chopped or grated

salt

pepper

4 cupschicken broth

1 cupmilk

1 cupshredded sharp cheddar

½ cupshredded pepper jack cheese

⅓ cupcilantro
fresh
For Serving
Instructions
Step 1
Cook bacon in large Dutch oven. Cook, stirring over medium heat until crispy and fat rendered, about 5 min.
Step 2
Using slotted spoon, transfer bacon to paper towel-lined plate. Drain all but 1 tbsp bacon fat.
Step 3
Add onion to the pot and cook, stirring, until soft, about 5 min.
Step 4
Add corn, potato, poblano, chipotles, and garlic.
Step 5
Season with salt and pepper and stir to combine.
Step 6
Pour in broth. Bring to a boil, reduce heat to medium-low and simmer until potato is soft, 10-15 min.
Step 7
Transfer half the chowder to a blender and pulse a few times. You want to keep it a bit chunky rather than puree it.
Step 8
Return chowder to pot. Stir in milk, cheddar, and pepper jack.
Step 9
Cook, stirring until the cheeses have melted and chowder thickens slightly, about 5 min.
Step 10
Stir in cilantro and remove pot from heat.
Step 11
Ladle into bowls and top with reserved bacon and other toppings. Serve immediately.
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