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

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.