Cathy Hedges' Chipotle Corn Chowder

Chipotle Corn Chowder

From the kitchen of Cathy Hedge

Ingredients:

·         1 medium onion, diced

·         1 each orange and yellow bell pepper (seeded and diced)

·         4 garlic cloves, minced

·         ½ lb. coked, diced bacon

·         1 small can chipotle peppers

·         6 ears fresh corn, cut off the cob

·         6 cups chicken stock

·         1 pint heavy cream

·         1 bunch scallions, diced

Instructions:

            In a large saucepan over medium heat, sauté the onion until soft (not brown) add in the bell peppers and sauté until soft, add minced garlic for last two minutes. Add cooked bacon, stir in, add chipotle peppers (remove from can, reserve the sauce, slice in half, and remove and discard seeds). Chop the peppers into small pieces, add them one by one into the vegetables for a minute. In a large frying pan, melt 3 tablespoons of butter with some oil. Sauté fresh corn a few minutes until cooked (not brown). Add corn to the vegetables, add chicken stock, stir, and cover. Bring to a boil, let simmer 20 minutes. Add the cream. Add more chipotle peppers for more of a kick. Warm the soup over low heat, add scallions 5 minutes before serving. Add sour cream if desired for thickness and a milder flavor.

*Note* start by putting in 3 chipotle peppers and then add more for a hotter taste