SPICY CORN CHOWDER
Steps:
- Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat. Return the Dutch oven to medium-high heat and add the onion, half of the scallions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds. Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large soup bowls. Garnish with the reserved bacon and scallions, and the cheese, if using, and serve. nutrition information (per serving): Calories (kcal): 500; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 10; Protein (g): 19; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 69; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 60; Fiber (g): 8;
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