Corn Chowder

• 3 ears corn, roasted and kernels removed from cob
• 1 quart unsalted chicken stock
• 8 slices bacon, diced
• 1 medium yellow onion, diced
• 2 roasted poblanos, diced
• 1 roasted red bell peppers, diced
• 2 rib of celery, diced
• 6 baby new potatoes, diced
• ¼ cup all purpose flour
• 1/4 cup gold tequila
• ½ bunch cilantro, minced
• 1 tablespoon oregano, minced
• 1 lime, juiced
• 1/2 cup heavy cream

garnishes

• 6 tablespoons cotija cheese, crumbled

lime wedges

crumbled bacon

cilantro leaves

1. Place some corn kernels and corn cobs in a pot with stock and simmer for 20 minutes.
2. Remove cobs, then puree kernels and stock in a blender until smooth and transfer to a large measuring cup of bowl. Set aside.
3. Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
4. Drain some grease from pot and add onions, roasted peppers, celery, and potatoes. Sauté until vegetables begin to sweat and soften.
5. Stir in remaining corn kernels and season with salt and pepper.
6. Sprinkle vegetables with flour and stir together. Continue to stir while adding the tequila. Allow alcohol to cook off.
7. Stir corn infused stock to vegetable mixture until fully incorporated and no flour lumps remain. Simmer for about 10 minutes or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
8. Reduce heat to medium-low and stir in herbs, half the cooked bacon and lime juice.
9. Remove from heat and stir in cream and adjust seasonings.
10. Top corn chowder with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.
11. Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
12. Discard cobs. Puree kernels and stock in a blender until smooth and transfer to a large measuring cup or bowl. Set aside.
13. Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
14. Drain all but 3 tablespoon grease from pot. Add onions, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to sweat and soften.
15. Stir in remaining corn kernels and season with salt and pepper.
16. Sprinkle flour over vegetables and stir together. Cook mixture, about 3 minutes. Continue to stir while adding tequila to deglaze.
17. Stir corn infused stock into vegetable mixture until fully incorporated and no flour lumps remain. Allow mixture to come to a hard simmer, about 10 minutes, or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
18. Reduce the heat to medium-low and stir in herbs, half the cooked bacon and lime juice.
19. Remove from heat and stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.
20. How to Roast Peppers
21. The peppers can be roasted under the broiler as well. Place the peppers under the broiler and char each side until completely black. Once the peppers are totally black all over, quickly transfer them to a heat-safe bowl and cover with a damp towel.
22. Allow peppers to steam for 6 to 8 minutes. Remove towel and rub all the charred skin off each pepper. Stem and seed each pepper and dice.
23. Make Ahead Instructions
24. This corn chowder can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. Note that the cream should not be added to the chowder until ready to reheat and serve.To reheat, pour the chowder into a pot and simmer over medium heat for 10 to 15 minutes until heated through and slightly thickened up. Remove the chowder from the heat and stir in the cream. Adjust seasonings as needed and serve.

How to Char Corn

You can char the corn by placing the corn on the cobs under the broiler for a few minutes, turning the corn after each minute to char all sides. You just want each side to lightly char. Cool corn then slice kernels from cobs.