Fresh corn is better to use, especially when in season but in a pinch, frozen corn will be okay. Chipotle chiles are dried smoked jalapenos that are dark brown in colour. They have a smoky sweet flavour and are quite spicy. In this recipe, I use chipotles packed in adobo sauce. Adobo sauce is a dark red sauce from ground chiles, herbs and vinegar.
1/2 chipotle pepper (in adobo sauce), minced, or to taste
milk, to taste
coarse salt and freshly cracked black pepper
Tbsp chopped fresh cilantro (15 ml)
1. Cook bacon in a large saucepan over medium-high heat just until crisp. Remove bacon and drain on paper towel. Set aside. Reserve 1 tbsp. of bacon in the saucepan and remove some of the bacon fat from pan and discard. Use the same saucepan to cook the chowder.
2. Reduce heat to medium and add onion, garlic and celery to the saucepan. Sauté until soft, about 5 minutes. Add stock and potatoes and bring to a boil. Cover and simmer for 10 minutes, until potatoes are slightly tender. Add red pepper, corn, whipping cream, chipotle pepper and continue to cook for another 10 minutes or until vegetables are soft. Crumble reserved bacon and stir into soup. If chowder is too thick, adjust with ¼ cup of milk and just reheat until steaming. Season with salt and pepper and stir in cilantro. Serve.