Easy Southwestern Corn Chowder

🧂 Ingredients

• 4 bacon slices

  chopped
• 1 large onion
• 1 red bell pepper

  chopped
• 3 celery ribs

  chopped
• 1/2 teaspoon chili powder

  (*see notes)
• 2 garlic cloves

  minced
• 4 cups vegetable broth
• 2 cups water
• 1 pound red potatoes

  cubed small, about 3 cups
• 4 cups corn

  frozen or fresh from 4-5 ears
• 1 teaspoon salt

  or to taste
• 1 bay leaf
• 2 tablespoons butter

Instructions

• 1 If using fresh corn (which is THE best), cut the kernels from the cobs and
  aside.
• 2 In a large Dutch oven over medium-high heat, add chopped bacon and cook,
  stirring occassionally, until browned. With a slotted spoon, remove bacon from
  the pot, drain, and set aside.
• 3 In the same pot, add the onions, peppers, and celery, cook uncovered until the
  onions is softened; About 7-8 minutes. Stir in the chili powder and garlic, cook
  until fragrant, about 30 seconds while stirring constantly.
• 4 Add the broth, water, potatoes, corn kernels, bay leaf, salt, and black pepper,
  and stir to combine. Bring to a boil, then simmer the chowder for 10-15 minutes
  or until the potatoes are tender. Season with salt and pepper to taste.
• 5 Remove the bay leaf from the pot and carefully transfer about 2 cups of the soup
  (half liquid, half solids) to a blender. Securely fasten the lid, avoid the hot
  steam, and blend until completely smooth. Add the butter, and blend one more
  time.
• 6 Stir the puree back into the soup. To serve, divide the chowder into bowls and
  top with garnishes of choice.

Nutrition Info