Cheddar Corn Chowder
A rich and creamy soup that combines sweet corn with savory cheddar cheese for a comforting and satisfying dish.
Ingredients
- bacon, thick-cut slices, chopped · 4
- poblano pepper, seeded, chopped · 1
- Chipotle Pepper in adobo sauce · 1
- medium yellow onion, chopped · 1
- Herbie's Peri Peri Spice Blend · 1 teaspoon
- 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
- Start by heating a medium sauce pot over medium low heat. Once the pot is hot, add the diced bacon to the dry pot. Cook 4-5 min. 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 2 tablespoon of bacon fat.
- Add the diced potato, onion, corn, poblano pepper, chipotle pepper, and garlic to the pot and return the heat back up to medium. Sweat all of the vegetables together while seasoning with salt and pepper, to taste. Then add 1 teaspoon of the Herbie's Peri Peri Spice.
- Pour in the chicken stock bring to a boil, then reduce the heat to medium low and simmer 10 to 15 minutes until the potato is soft.
- Transfer 1/2 of the soup mixture from the pot to a high speed blender. Pulse a few times until relatively smooth, then pour the smooth mixture into to the pot with other chunkier mixture to create the perfect texture. Alternatively, you could use an immersion blender.
- Return the pot back to the stove over medium heat. 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.
- Ladle the chowder into bowls, top with crumbled feta cheese and cilantro. Serve immediately with Caress Cuvee Blanc.
Jenny's Tip: - Ladle the chowder into bowls and serve immediately, topped with the reserved bacon, avocado, yogurt and cilantro.
