Chipotle Corn Chowder

By cooksalot

Ingredients

• 4 slices bacon, cut into 1/2 inch pieces
• 2 tablespoons butter
• 1/4 cup thinly sliced leeks
• 1-2 chipotle peppers, finely minced
• 2 tablespoons flour
• 1 cup white wine
• 3 cups vegetable or chicken stock
• 1-2 Idaho potatoes, diced
• 4 cups fresh or frozen corn
• 1/2 cup half and half
• Salt and pepper
• Cotija cheese for garnish
• Chopped cilantro for garnish
• Jalapeno pepper slices for garnish

Preparation

Step 1

Heat a large Dutch oven over medium heat. Cook bacon until crispy, remove and set aside on a paper towel lined plate.
Add butter, leeks and chipotle peppers to pan, cook 3 minutes. Lightly salt and pepper.
Stir in flour, cook 1 minute.
Stir in wine and stock.
Add potatoes, bring to a low boil. Reduce heat and simmer 15 minutes.
Stir in corn and half and half, simmer 5 minutes.
Serve immediately with desired garnish.