Chipotle Corn Chowder - cooking recipe

Ingredients

4 slices bacon
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely chopped
3 cups chicken broth
2 medium potatoes, peeled and finely diced
1 red bell pepper, seeded and chopped
3 cups canned corn niblets (can use more, or use frozen corn kernels)
1/2 cup whipping cream (can use up to 3/4 cup)
1/2 chipotle pepper, minced (in adobo sauce)
half-and-half cream or milk
salt and pepper
cayenne pepper (optional)

Preparation

Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
Season with salt and pepper to taste (for even more spice season with cayenne).
Crumble the reserved cooked bacon and stir into the soup.
If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.