Southwestern Chipotle Corn Chowder

The word chowder comes from the French chaudiere meaning caldron, which traditionally were the iron pots used to cook soup, and the term refers to a thick soup or stew. This chowder combines two native Southwestern ingredients, chile and corn. The chipotle chile gives the soup a rich smoky taste which compliments grilled foods, but other chiles can be substituted. Jalapeños, serranos, and green New Mexican chiles are also tasty substitutes. This soup can be made heartier with the addition of crab, clams, shrimp, or chicken.

Ingredients

• 1 medium potato, peeled and diced

• 2 strips bacon

• 1 small onion, chopped

• ½ cup diced bell pepper

• 3 tablespoons all-purpose flour

• 3 cups chicken broth

• 1 15-ounce can creamed corn

• 1 cup whole-kernel corn

• 2 teaspoons canned chipotle chiles in adobo sauce

• 1/4 teaspoon ground cumin

• Salt and freshly ground black pepper to taste

• ½ cup cream, optional

• Garnish: Crumbled bacon

Instructions

Precook the potatoes in a microwave on high for 5 to 6 minutes or until just done.

Fry the bacon in a heavy stockpot or saucepan until crisp. Remove the bacon, drain on a paper towel, and reserve for the garnish. Add the onion and bell pepper to the pot and saute for 5 minutes or until the vegetables are softened. Add the flour into the onion mixture and continue to saute for 2 to 3 minutes, stirring constantly to cook the flour but being careful that the flour doesn’t brown.

Add the broth, both corns, potatoes, chipotle, and cumin. Raise the heat and bring to a boil, reduce the heat and simmer the soup for 20 minutes. Season with salt and pepper. Slowly stir in the cream, if using, and simmer for an additional 5 minutes.

Crumble the reserved bacon. Ladle the soup into a tureen or individual bowls, garnish with the bacon and serve.