Chipotle Cheddar Corn Chowder

• 3 cans Corn
• 1-2 pieces Potato, cubed
• 1 piece Sweet onion, diced
• 4 cloves Garlic
• 2 stalks Celery, diced
• 1 tablespoon Olive oil
• 1 tablespoon Butter
• 1 tablespoon Flour
• 4 ounces Hatches green chilis
• 3-4 pieces Chipotle chilis en adobo
• 3 cups Chicken stock
• 2 cups Milk
• 1.5 cups Cheddar, shredded
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 cup Scallions, chopped
• 1 package Bacon

1. Preheat oven to 425. On medium-high heat, saute onion, garlic, celery in olive oil until almost soft
2. Add the butter and stir until melted. Sprinkle the flour over the vegetables, and cook stirring for one minute. Add in the chicken broth, potato, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
3. Simmer for about 15 minutes or until potatoes are soft. Meanwhile, cook bacon on 425 for 15 minutes
4. Add corn, milk then using an emulsion blender blend about half of soup
5. Add cheddar and stir through until melted
6. Top with scallions and bacon

corn, sweet onion, garlic, stalks celery, olive oil, butter, flour, green chilis, chicken stock, milk, cheddar, oregano, cumin, scallions, bacon

Taken from www.epicurious.com/recipes/member/views/chipotle-cheddar-corn-chowder-5b8f24779d57c02d461d0698 (may not work)