Name: Spicy Corn Chowder
Ingredients: 1/2 lb. thick-cut bacon cut crosswise into 1/2-inch pieces; 1 cup finely chopped onions; 3 scallions, thinly sliced; 1/2 cup finely chopped carrots; 1/2 cup finely chopped celery; 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice; 1 tsp. fresh thyme; 5 cups fresh corn kernels (from 10 medium cobs); 1/4 cup all-purpose flour; 1/2 tsp. pure chipotle chile powder; 2 cups half-and-half; 2 quarts lower-salt chicken broth; 2 large russet potatoes, peeled and cut into 1/2 inch cubes; Kosher salt; Grated white Cheddar, for garnish (optional)

Ingredients

Scale

1/2 lb. thick-cut bacon cut crosswise into 1/2-inch pieces
1 cup finely chopped onions
3 scallions, thinly sliced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 tsp. fresh thyme
5 cups fresh corn kernels (from 10 medium cobs)
1/4 cup all-purpose flour
1/2 tsp. pure chipotle chile powder
2 cups half-and-half
2 quarts lower-salt chicken broth
2 large russet potatoes, peeled and cut into 1/2 inch cubes
Kosher salt
Grated white Cheddar, for garnish (optional)

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Instructions

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 Tbls. of the bacon fat.
Return the Dutch oven to medium-high heat and add the onion, celery, carrots, 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. Sprinkle the flour into the pot and cook, stirring constantly for 3- 5 minutes.
Add the half-and-half, chicken broth, and potatoes and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Season to taste with salt. Garnish with the reserved bacon and cheese.