Corn Potato Chowder

Last week, I was craving a corn chowder. I knew exactly what I wanted, yet, I could not find a recipe that matched my specifications. After looking at dozens of recipes, I decided that it was time to make my own. This recipe is my very own creation: a fusion of dozens of corn chowder recipes from years past to get the one that fit just right for me.

Ingredients
4-5 Strips of Bacon
1 Yellow Onion, chopped
2 Cloves Garlic, minced
2 Poblano Peppers, seeded and chopped
1/4 c. Flour
1 Chipotle Pepper in Adobo Sauce, seeded and chopped
1-2 t. Adobo Sauce
3 Red Potatoes, chopped (with skins on)
4 c. Chicken Stock
1 16oz Bag of Frozen Corn
1 Can of Cream-Style Corn
1 c. Cream
2 t. Sugar
Dash of Cumin
Cilantro, Green Onions, Pepper Jack Cheese to Garnish


Method
In a stockpot or 5 qt pot, cook the bacon until crisp. Crumble and set aside, leaving the bacon grease in the pot.
Add chopped onion to the bacon grease. Season with a dash of salt to help soften the onions and cook until soft.
Add the garlic and poblano peppers and cook for another minute.
Add the chipotle pepper and adobo sauce and stir.
Add flour and stir into the mixture to make a sort of roux.
Add potatos and chicken stock and bring to a simmer. Keep this at a simmer until the potatos are tender (about 10 minutes).
Add the frozen corn, cream-style corn, cream, sugar, and the dash of cumin.
Softly simmer this for another 15 minutes to bring all of the flavors together.
Right before serving, add the bacon, cilantro and green onion.
Garnish with some shredded Pepper-Jack Cheese.

This Corn Potato Chowder recipe makes enough for about 6 people. It is hearty, and has a nice smokey spice to it from the Adobo Sauce and Peppers. Great for the 4 degree weather currently outside my window.