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Chipotle Corn Chowder

Contributed By: Ted | See all of Ted's recipes
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Active Time:  20 Minutes
Total Time:  40 Minutes
  20 servings
A very flavorful hearty corn chowder. Perfect for winter evening meal.
1/2 pound bacon, diced
1/4 cup butter
1 large onion, diced
5 carrots, finely diced
6 celery stalks, diced
2 cloves garlic, minced
3/4 cup flour
4 pounds frozen corn kernels, thawed
8 cups low-fat, low-salt chicken broth
2 tablespoons jarred chicken base
1 teaspoon liquid smoke flavoring
2 cups whole milk
1/2 cup half-and-half
3 canned chipotle peppers in adobo, finely chopped
salt and pepper to taste
Saute bacon in large soup pot until crisp. Remove with slotted spoon. Pour off most of drippings. Add onion, carrot and celery and cook until wilted, about 5 minutes. Add garlic and cook 2 minutes more. Add butter and cook until melted. Stir in flour and cook, stirring, until lightly browned. Spoon all into a bowl and set aside.

Add corn, chicken broth, chicken base and Liquid Smoke to pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove 3 cups of the mixture and puree in blender or food processor until very smooth. Add back to pot. Add the vegetable/roux mixture to the stock, a bit at a time, stirring to incorporate fully. Bring to a boil. Reduce heat and stir in milk and cream. Heat to serving temperature over low heat.

Date Added: 08/25/2009
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