Street Corn Chowder (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 white onion, chopped up.
03 -
1 poblano or jalapeño pepper, finely chopped.
04 -
2 garlic cloves, crushed.
05 -
2 teaspoons cumin powder.
06 -
2 teaspoons ground chili powder.
07 -
1 teaspoon fine sea salt.
08 -
2 cups of frozen corn kernels.
09 -
2 medium-sized russet potatoes, peeled and diced.
10 -
1 chipotle pepper from adobo sauce, minced.
11 -
2 tablespoons adobo sauce.
12 -
1 pound chicken breast fillets.
13 -
6 cups of chicken broth.
14 -
8 ounces of softened cream cheese.
15 -
6 slices of crispy bacon.
16 -
For topping: 2 limes.
17 -
Freshly chopped cilantro.
18 -
1/2 cup of crumbled cotija cheese.
# Instructions:
01 -
In a pan, warm the olive oil on medium heat, toss in onion, garlic, and pepper. Stir in cumin and chili powder, cook for a few minutes more.
02 -
Place cooked veggies in the slow cooker, then mix in frozen corn, diced chipotle, adobo, raw chicken, potatoes, and broth.
03 -
Let it slowly cook on LOW for 6-8 hours, then toss in cream cheese for the last 30 minutes.
04 -
Fry bacon until crunchy, then crumble it and chop up the cilantro.
05 -
Top with bacon pieces, lime juice, cilantro sprigs, and crumbled cotija cheese before serving.
# Notes:
01 -
Reduce the spice level by using less chipotle.
02 -
Always use thawed chicken for safety.
03 -
Cotija cheese can be swapped with feta.
04 -
If freezing, skip adding cream cheese until reheating.