Southwest Corn Chowder

Ingredients

• 6 slices bacon, chopped
• 1 yellow onion, diced
• 1 poblano pepper, diced
• 1 tablespoon Minnezona House Seasoning
• 3 tablespoons flour
• 4 cups chicken broth
• 1½ lb Yukon Gold potatoes, diced
• 4 cups corn kernels
• 1½ cups half-and-half
• ¼ cup chopped cilantro
• 1 lime

Directions

1. Cook bacon in a large pot until crisp. Remove and reserve.
2. Cook onion and poblano in 2 tablespoons bacon drippings for 5 minutes. Add House Seasoning and flour and stir 1 minute.
3. Slowly add broth while stirring. Add potatoes and 3 cups corn. Simmer 15–20 minutes until potatoes are tender.
4. Blend about 2 cups of soup until smooth and return it to the pot.
5. Add remaining corn and half-and-half and warm gently for 5 minutes.
6. Finish with bacon, cilantro and lime juice.

Recipe Notes

• Use an immersion blender carefully to partially blend the soup.
• Do not boil hard after adding half-and-half.
• Frozen corn can go into the pot without thawing.