Spicy Corn Chowder

• 1/2 lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into 1/2-inch pieces
• 1 medium yellow onion, cut into 1/2-inch dice
• 3 scallions, thinly sliced
• 2 celery ribs, cut into 1/2-inch dice
• 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
• 1 tsp. fresh thyme
• 5 cups fresh corn kernels (from 10 medium cobs)
• 1/2 tsp. pure chipotle chile powder
• 2 cups half-and-half
• 2 cups lower-salt chicken broth
• 1 large russet potato, peeled and coarsely grated
• Kosher salt
• Grated white Cheddar, for garnish (optional)

1. Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat.
2. Return the Dutch oven to medium-high heat and add the onion, half of the scallions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds.
3. Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large soup bowls. Garnish with the reserved bacon and scallions, and the cheese, if using, and serve.
4. nutrition information (per serving):
5. Calories (kcal): 500; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 10; Protein (g): 19; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 69; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 60; Fiber (g): 8;

thickcut applewoodsmoked bacon, yellow onion, scallions, celery, red bell pepper, fresh thyme, corn kernels, chile powder, lowersalt, russet potato, kosher salt, white cheddar

Taken from www.epicurious.com/recipes/member/views/spicy-corn-chowder-50184791 (may not work)