Creamy Broccoli Cheddar Chipotle Corn Chowder.
Ingredients
- 6 strips thick-cut bacon, chopped
- 2 tablespoons all-purpose flour
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 3 cups yellow corn kernels
- 3 cups chopped broccoli florets
- 1 russet potato, peeled and cubed
- 2 chipotle chilies in adobo, chopped
- salt and black pepper
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup spicy cheddar cheese, shredded
- fresh scallions and cilantro, for serving
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Instructions
- 1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.
- 2. To the same pot, add the flour and onion and cook 2-3 minutes. Stir in the garlic and season with salt and pepper. Cook for 5 minutes, until very fragrant. Add the corn, broccoli, and potatoes, then stir in 3 cups water. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes.
- 3. Using an immersion or regular blender, blend 2/3 of the chowder until mostly smooth. Stir in the chipotle chiles, milk and cheddar. Cook for 10 minutes until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.
- 4. Ladle the chowder into bowls and top as desired with bacon, scallions, and cilantro. Eat and enjoy!
Source
Original recipe: View Original
