This was the perfect dish for our first night in Snowmass. It was a Friday night, which meant we headed up to Elk Camp at 5:30 pm for tubing, snow biking and sliding. Miss F had a blast! By 7:30 pm we were cold, tired and starving. Luckily I had made Corn Chowder with Poblano and Bacon from Apple a Day earlier in the day, so it just needed to be warmed along with a batch of sour cream cheddar biscuits and dinner was served. With hot chocolate to drink. This soup is warm, satisfying and full of flavor. C had two helpings, which means it was quite a success in our home. Miss F enjoyed the bacon most of all, and who doesn't?
1/3 pound bacon, chopped
1 yellow onion, chopped
1 tablespoon butter
¼ cup flour
1 teaspoon salt, plus more to taste
½ freshly-ground black pepper, plus more to taste
1 teaspoon ground cumin
6 cups chicken broth
3 cups unpeeled potatoes, cut into ¾" cubes
12 ounces frozen corn kernels, thawed
1 roasted Poblano pepper, seeds optional
1 cup half-and-half
½ cup grated Monterrey jack, pepper jack, and/or cheddar cheese, for serving
Cook bacon in a large stock pot until crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce heat to medium and add the onions and butter. Cook 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Add in broth and potatoes and bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender. Add the corn, Poblano, and half-and-half to the soup and cook 5 minutes more. Taste and adjust seasonings. To serve, ladle chowder into bowl. Top with cheese and bacon.
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