Chipotle Cheddar Corn Chowder

Half Baked Harvest - every day cookbook page 90

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.