Roasted Corn Chowder

By rebecca78

Ingredients

• garnishes:
• 2 ears corn, roasted and kernels removed from cob
• 1 qt plus 1 cup chicken stock
• 4 rashers bacon, diced
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 roasted poblanos, diced
• 1 1/2 roasted red bell peppers, diced
• 1 rib of celery, diced
• 6 baby new potatoes, diced
• 1/4 cup all purpose flour
• 3 tablespoons tequila (anejo)
• 1/2 bunch cilantro, minced
• 1 tablespoon oregano, minced
• 1/2 lime, juiced
• 1/3 cup heavy cream
• 2 tablespoons cotija cheese, crumbled
• lime wedges
• crumbled bacon

Details

Servings 3
Adapted from spoonforkbacon.com

Preparation

Step 1

Place 1/2 corn plus both cobs into a medium pot with the stock and simmer for 40 minutes. Remove cobs, puree until smooth and strain. Place corn infused stock back into the pot and set aside.

In a large pot render bacon, about 4 to 5 minutes. Remove from pan and drain onto paper towels.

Drain all but 1 tablespoon grease from pan, add olive oil and sauté onions, garlic, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to soften. Season with salt and pepper.

Sprinkle vegetables with flour and stir for about 3 minutes. Continue to stir while adding the tequila to avoid any lumps forming. Next add the stock until fully incorporated. Allow the mixture to come to a hard simmer, about 5 minutes, or until the mixture thickens.

Reduce the heat to medium-low and stir in the herbs followed by the lime juice. Season with salt and pepper.

Stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, extra lime wedges and serve.