Spicy Corn and Potato Chowder


  • ½ pound bacon
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 1 red bell pepper, diced
  • 1 tbsp. dried thyme
  • 5 cups frozen corn, thawed (can use canned corn)
  • 2 Tbsp. chipotle chili in adobo sauce, pureed
  • ½ C. flour
  • 2 cups cream
  • 2 cups chicken broth
  • 3 large Klondike Red, diced
  • Salt and pepper

Preparation Steps

  1. Place the diced potatoes in a pot of cold water. Bring to a boil. Cook for 10-15 minutes or until tender. Remove from heat. Drain, Set aside.
  2. Slice the bacon into small pieces. In a large pot, cook the bacon until crispy. Remove bacon from pan and drain on paper towel. Discard all but a couple tablespoons of the bacon drippings.
  3. Return to pot to the heat. Add onion, celery, and bell pepper. Cook, stirring until cooked thoroughly and soft. Stir in the flour. With a whisk, stir constantly for two minutes. Add the cream and chicken broth. Stir until it starts to thicken.
  4. Add the chipotle chili puree. Stir until combined. Add corn, potatoes and bacon. Cook until heated through. Serve.