Southwestern Corn Chowder

• 4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces
• 1 medium onion, cut into 1/2-inch cubes
• 1 large carrot, cut into 1/2-inch cubes
• 2 celery stalks, cut into 1/2-inch cubes
• 1 fresh small poblano chile, seeded and cut into 1/4-inch dice
• Coarse salt
• 1/2 teaspoon ground cumin
• Freshly ground pepper
• Pinch of cayenne pepper
• 1 cup dry white wine
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 5 cups homemade or low-sodium store-bought chicken or vegetable stock
• 3 cups fresh corn kernels (about 6 ears)
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Hot sauce, such as Tabasco (optional)

1. Heat a large, dry pot over medium heat.
2. Add the bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes.
3. Transfer with a spatula or slotted spoon to paper towels to drain.
4. Add the onion to the pot; cook until just softened, about 4 minutes.
5. Add the carrot, celery, and poblano; cook until the vegetables are just tender, about 5 minutes.
6. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne.
7. Raise heat to high; add the wine.
8. Cook until most liquid has evaporated, 2 to 3 minutes.
9. Add the potatoes and stock; bring to a boil.
10. Reduce heat to medium-low; gently simmer until all the vegetables are tender, about 20 minutes.
11. Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more.
12. Stir in the 1/4 cup cilantro.
13. Season with salt and pepper.
14. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

bacon, onion, carrot, celery stalks, poblano chile, salt, ground cumin, freshly ground pepper, cayenne pepper, white wine, potatoes, chicken, fresh corn kernels, heavy cream, fresh cilantro, sauce

Taken from www.epicurious.com/recipes/food/views/southwestern-corn-chowder-392298 (may not work)