Fresh Corn Chowder with Green Chiles and Monterey Jack

Ingredients

• 6 ears of corn, shucked
• 1 cup heavy cream
• 2 slices bacon, minced
• 1-1/4 cups minced onion
• 1 cup minced red bell pepper
• 1/2 cup minced celery
• 1/2 teaspoon minced garlic clove
• 6 cups chicken broth
• 3 cups diced yellow or white potatoes
• 3 cups chopped tomatoes, peeled and seeded
• one 4-ounce can green chiles, drained and chopped
• 1 cup grated Monterey Jack cheese
• salt as needed
• freshly ground black pepper as needed
• Tabasco sauce as needed
• 1 cup corn tortilla strips, toasted (optional)

Directions

1. Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as possible. Reserve 3/4 cup of the corn kernels for later use. Purie the remaining corn kernels with the heavy cream in a food processor or blender, set aside.

2. Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion, pepper, celery and garlic. Reduce the heat to low and cover.

3. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.

4. Add the puried corn and cream, the reserved corn kernels, chiles and cheese. Cook on low heat just until the corn is warmed, about 5 minutes. Season to taste with salt, pepper and Tabasco. Serve in heated bowls, garnished with tortilla strips.

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