Smoky Corn Chowder
A creamy, Southwestern, smokey take on an old comfort food standby. Top with a dollop of sour cream or shredded cheddar cheese for maximum wow.
- 1. In a large soup pot or Dutch oven cook bacon over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Sauté for 4-5 minutes until they begin to soften. Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbells 30% Less Sodium Chicken Broth and milk or cream and bacon. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes or until the potatoes are tender. Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes.
- Top with a dollop of sour cream and fresh chives or shredded cheddar cheese.
- Can substitute 2% milk with cream.
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