Corn Chowder with Poblanos and Bacon
By á-47
Ingredients
- 4 slices bacon
- 4 Tbsp. butter
- 1 medium onion, chopped
- 1 lb. small potatoes, sliced
- 1 bay leaf
- 4 sprigs fresh thyme
- 6 cups water
- 4 cups fresh or frozen corn
- 2 poblano chiles, roasted, peeled and diced Z(or 1 4 oz can diced roasted chiles)
- 1 cup half-and-half
- 1 cup shredded cheddar cheese
- salt
- chopped chives and bacon for garnish
Details
Preparation
Step 1
Cook bacon, drain on paper towel and crumble
In a large saute pan, melt butter and saute onion for about 10 minutes or until lightly browned.
Transfer onion to a 7 qt. slow cooker and add potatoes, bay leaf, thyme and water. Cover and cook on low for about 4 hours, or until potatoes are tender.
Mash some of the potatoes against inside of the cooker or use a handheld immersion blender to puree a small amount of the potatoes and thicken soup slightly.
Add corn, chiles, half-and-half and 3/4 cup of the cheddar. Add salt to taste and continue cooking for 20-30 minutes, or just until all ingredients are hot.
Ladle soup into bowls and garnish with remaining cheddar, chopped chives and crumbled bacon.
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