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Categories:
bacon onion garlic stalks celery chicken broth potatoes red bell pepper corn Niblets whipping cream pepper cream salt cayenne pepper
Viewed: 116 - Published at: 2 years agoIngredients
- 4 slices bacon
- 1 medium onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 2 stalks celery, finely chopped
- 3 cups chicken broth
- 2 medium potatoes, peeled and finely diced
- 1 red bell pepper, seeded and chopped
- 3 cups canned corn niblets (can use more, or use frozen corn kernels)
- 1/2 cup whipping cream (can use up to 3/4 cup)
- 1/2 chipotle pepper, minced (in adobo sauce)
- half-and-half cream or milk
- salt and pepper
- cayenne pepper (optional)
Method
- Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
- In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
- Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
- Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
- Season with salt and pepper to taste (for even more spice season with cayenne).
- Crumble the reserved cooked bacon and stir into the soup.
- If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
