Cheddar Corn Chowder

Ingredients

• bacon, thick-cut slices, chopped  ·  4 
• poblano pepper, seeded, chopped  ·  1 
• Herbies Peri Peri Spice Blend  ·  2 tablespoons 
• medium yellow onion, chopped  ·  1 
• corn kernels, fresh (4 ears) or frozen (1 pound)  ·  4 
• garlic cloves, finely chopped  ·  2 
• russet potato, peeled, cut 1 inch cubes  ·  1 
• chicken broth  ·  4 cups 
• milk  ·  1 cup 
• sharp cheddar cheese, shredded  ·  2 cups 
• cilantro, fresh, chopped  ·  1/2 cup 
• For Serving  ·   
• Greek yogurt  ·  1/2 cup 
• Feta cheese, crumbled  ·  1/2 cup 

Instructions

1. Place the bacon in a large Dutch oven cook stirring over medium high heat for about five minutes until the bacon is crisp and the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel lined plate and drain off all but 1 tablespoon of bacon fat.
2. Add the onion to the pot and cook about five minutes stirring until soft. Add the corn, potato, Herbies Peri Peri Spice Blend, poblano and garlic, season with salt and pepper and stir to combine.
3. Pour in the chicken broth bring to a boil, then reduce the heat to medium low and simmer 10 to 15 minutes until the potato is soft.
4. Using an imersion blender directly in the pot lightly blend keeping it chunky rather than purée. Alternatively, transfer half of the chowder to a blender and pulse a few times returning it to the pot.
5. Stir in the milk and cheddar and cook, stirring until the cheese has melted and the chowder thickness, about five minutes, then stir in the cilantro and remove the pot from the heat.
6. Ladle the chowder into bowls, top with the reserve, bacon, avocado, yogh, Kochi, and cilantro serve immediately With caress Cove Blanc

Jenny's Tip: - Ladle the chowder into bowls and serve immediately, topped with the reserved bacon, avocado, yogurt and cilantro.