Corn chowder with chilies & Monterey Jack 6 large ears corn, shucked 1 cup whipping cream 2 slices bacon, chopped 1 each: finely chopped large onion, finely chopped red bell pepper, finely Chopped celery stalk, minced garlic clove 6 cups chicken stock 5 large plum tomatoes (about 1-1/4 lb/600 g), peeled, seeded, chopped, Juices reserved 2 large potatoes (about 1 lb/ 450 g), peeled, cut in 1/2-inch dice 127 mL can chopped green chilies, rinsed, drained Sea salt + freshly ground pepper to taste Hot sauce to taste 2 oz (60 g) Monterey jack cheese, shredded (about 1 cup) DIRECTIONS Cut kernels from corn using sharp knife, catching as much juice as possible. (You should have 5 to 6 cups kernels.) Reserve 1 cup kernels. Put rest of Kernels and juices in bowl of food processor. Add cream. Purée. Set aside. Cook bacon in large pan on medium heat until it begins to brown and crisp, About 3 minutes. Add onion, bell pepper, celery and garlic. Reduce heat to Low. Cook, covered, until vegetables are softened, about 5 minutes. Stir in Stock, tomatoes and their juices, and potatoes. Turn heat to medium-high. Bring to boil. Immediately turn heat to medium-low. Cover and simmer until Potatoes are very tender, about 20 minutes. Stir in reserved corn mixture And kernels. Stir in chilies. Heat until warmed through; don't allow to Boil. Season with salt and pepper. To serve, Spike with dashes of hot sauce. Sprinkle With cheese.
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