Delicious and creamy Southwest Corn Chowder

This Southwest Corn Chowder is a comforting and flavorful soup that combines the sweetness of corn with the smoky heat of chipotle peppers. The creamy base is made with a combination of chicken broth, heavy cream, and spices, creating a rich and satisfying soup. Perfect for a cozy dinner or lunch on a cold day, this easy-to-make chowder will surely become a family favorite.

Ingredients

• 4 slices of bacon, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 bell peppers, diced
• 2 cups frozen corn kernels
• 2 cups chicken broth
• 1 cup heavy cream
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
2. Add the chopped onion, minced garlic, and diced bell peppers to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the frozen corn kernels, chicken broth, heavy cream, minced chipotle peppers, cumin, and paprika to the pot. Stir well to combine.
4. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally.
5. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder while still leaving some texture.
6. Return the blended soup to the pot and stir well. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. Serve the Southwest Corn Chowder hot, garnished with crispy bacon and fresh cilantro.
9. Enjoy!

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