Mexican Corn Chowder

We made this corn chowder a couple of weeks ago, and I wanted to make sure to post it before I lose the recipe. We used fresh corn from the farmer’s market. I had to make a few substitutions on the spices based on what we had/could find. Next time, I hope to use the specified versions.

Mexican Corn Chowder

4 slices bacon, cooked and crumbled
1 medium onion, chopped
2 celery stalks, chopped
1 jalapeno, chopped
1 tsp ground cumin
1/2 tsp smoked paprika (we used regular)
1/4 tsp ground chipotle chili powder (we used mexican chili powder)
1/2 tsp salt
black pepper, to taste
1 potato, peeled and diced
2 T corn meal
2 c chicken broth
1 c milk
1 tsp dried oregano
2 ears of corn, kernels cut from cob; reserve one cob
1 handful cilantro, chopped

1) Cook the bacon in a large pot; remove from the pot and set aside.
2) Saute onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper in the bacon grease until soft, about 5-7 mins.
3) Add the potato and cook for 5 mins.
4) Sprinkle the corn meal over the mixture.
5) Add the broth, milk, oregano, corn kernels and a cob.
6) Bring to a boil, reduce heat to low, and simmer covered for 30 mins.
7) Remove from heat and stir in the bacon and cilantro; remove the cob.
8) Serve immediately.

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