Slow Cooker Mexican Street Corn Chowder

hostthetoast.com

Kyriale

subheading: UNITS USM:

subheading: SCALE 1X 2X 3X:

subheading: For the Corn Chowder:

2 chipotle peppers in adobo, chopped

5 to 6 ears corn, shucked and kernels cut off of the cob (roughly 4 cups corn kernels), divided

3 cups chicken broth, divided

1 small yellow onion, chopped

1 small red bell pepper, chopped

3 cloves garlic, minced

2 russet potatoes, peeled and cubed

2 teaspoons ancho chile powder

2 teaspoons cumin

1 teaspoon dried oregano

Kosher salt and black pepper, to taste

1 cup heavy cream

3 tablespoons all purpose flour

6 slices bacon, cooked and chopped

1 cup cotija or feta cheese crumbles

subheading: Optional Toppings:

Chopped chives or green onions, chopped cilantro, sliced jalapeno, additional cotija and bacon, sour cream, lime wedges, diced avocado, etc., to serve

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