Description
Silky broth brims with sweet corn, melting potatoes, and crisp bacon bits. A hint of poblano and jalapeño warms the palate, finished with tangy lime juice and crumbly cotija for a hearty, comforting spoonful.
Ingredients
- 1 tablespoon olive oil
- 4 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 poblano pepper seeded and diced
- 1 jalapeño pepper seeded and minced
- 4 cups corn kernels fresh or frozen
- 2 medium potatoes peeled and diced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh lime juice
Instructions
- Heat olive oil in a skillet over medium heat and cook bacon until crispy, then transfer bacon pieces and drippings to the slow cooker.
- Add onion, garlic, poblano pepper, and jalapeño pepper to the skillet and sauté for 4 to 5 minutes until soft, then transfer to the slow cooker.
- Stir corn kernels, potatoes, chicken broth, cumin, smoked paprika, chili powder, salt, and black pepper into the slow cooker.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until potatoes are tender.
- Stir in heavy cream and half of the cotija cheese, then cook on HIGH for an additional 10 to 15 minutes.
- Ladle chowder into bowls and garnish with remaining cotija cheese, chopped cilantro, and a drizzle of lime juice.
Notes
- For a vegetarian version omit bacon and use vegetable broth.
- Adjust heat by increasing or omitting the jalapeño pepper.
- Leftover chowder will thicken; thin with extra broth or water before reheating.
- Serve with tortilla chips or crusty bread for a complete meal.