Southwestern Corn Chowder

By angielaine

Ingredients

• 1 pkg. Center Cut Bacon, cut into 1/2” pieces
• 1 Medium Onion, diced
• 1 Poblano or Jalapeno Chili, seeded and diced
• Coarse Salt
• 1/2 tsp Ground Cumin
• Pinch of Cayenne Pepper
• 1 cup Dry White Wine (substitution: 1/4 c white or apple cider vinegar)
• 1 lb. Yukon Gold Potatoes, peeled and cut into 1/2” cubes
• 5 c. Chicken Broth
• 3 c. Corn
• 1 cup heavy Cream
• 1/2 cup Fresh Cilantro, chopped

Preparation

Step 1

Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels and drain. Add onion and poblano pepper to pot; cook until just softened, about 4 minutes. Stir in 1 tsp salt, cumin and ¼ tsp pepper, and the cayenne pepper. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes. Stir in corn and cream; cook until corn is tender (do not let cream boil). Stir in cilantro. Garnish with cilantro and bacon pieces.