Corn chowder

By á-27074

Ingredients

• 2 cups red potatoes, peeled and diced (1/2-inch)
• 4 tablespoons butter, plus 1 tablespoon
• 1 sweet onion, diced
• 1 Anaheim pepper, small dice
• 1/4 cup diced poblano peppers
• 1 tablespoon minced garlic
• 3/4 cup diced bacon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup heavy cream
• 1/2 cup freshly minced cilantro leaves
• 6 cups homemade chicken stock
• 2 cups fresh corn kernels

Preparation

Step 1

1. In a medium saucepan, cover the diced potatoes with 3 cups of stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. Then remove from heat and set aside.

2. In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Sauté until golden brown, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently.

3. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, and then carefully add it to a blender and puree.

4. Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and sauté for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.