Street Corn Chowder (Print Version)
# Ingredients:
01 -
1 poblano or jalapeño, chopped small.
02 -
1 white onion, finely chopped.
03 -
2 cloves of garlic, minced up.
04 -
1 teaspoon of fine sea salt.
05 -
2 teaspoons ground cumin.
06 -
2 teaspoons of chili powder.
07 -
1 tablespoon of olive oil for cooking.
08 -
1 chipotle pepper in adobo sauce, diced.
09 -
2 cups of frozen corn.
10 -
2 potatoes (russets), peeled and cubed.
11 -
2 tablespoons of the adobo liquid.
12 -
1 pound of chicken breast.
13 -
6 cups of broth (chicken).
14 -
8 ounces of softened cream cheese.
15 -
6 pieces of cooked bacon.
16 -
Juice of 2 limes (for garnish).
17 -
Cilantro leaves (a handful, for garnish).
18 -
1/2 cup crumbled cotija cheese.
# Instructions:
01 -
Start by heating oil at medium heat, toss in onion, garlic, and peppers. Let them cook, then mix in your chili and cumin and cook a little longer.
02 -
Throw the cooked veggies into your slow cooker. Add corn, potatoes, chipotle with adobo, the chicken, and broth.
03 -
Set the slow cooker to LOW for 6-8 hours. Stir in cream cheese during the last half hour.
04 -
Cook bacon until crispy, then crumble it up. Chop some fresh cilantro.
05 -
Top with crumbled bacon, cotija cheese, lime juice, and a sprinkle of cilantro.
# Notes:
01 -
You can adjust the heat by using less chipotle.
02 -
Use defrosted chicken to keep things safe.
03 -
Feta works if you don't have cotija.
04 -
If freezing, add cream cheese when reheating.