Ingredients
Cup of diced pancetta/bacon
¼ cup olive oil
1 onion
2-3 carrots
2-3 celery ribs
2-3 cloves garlic rough chopped
1 potato peeled and small diced
1 container 32 fl oz of kitchen basic chicken stock
3 tbs butter
3 tbs flour
1 can green giant niblets
1 can green giant shoepeg white corn
1 small container of heavy cream(pint container) add only what you think full pint will probably be too much.
1-2 cups shredded cheddar cheese
1 Poblano Pepper
1 Red Bell Pepper
1 cup sour cream
¼ cup cilantro
Few drops lime juice
Preparation
Method -render down diced pancetta or bacon. Drain and set aside -quarter or rough chopped onion, celery, and carrots -add to a pot with ¼ cup olive oil(simmer for 20-30 minutes) -add garlic for the last 5-7 minutes of the sautéing -a entire container of good chicken stock to the pot with the vegetables(simmer another 20 minutes) -strain the stock(discarding veggies) into a bowl -in the pot make a roux ..3 tbs butter to 3 tbs flour. Cook for 2-3 minutes to get rid of floury taste -slowly add back in the stock a little at a time and stir. Mixture will thicken. Continue to add stock until you reach the consistency you like -add one can green giant niblets and one can green giant shoepeg white corn -add small potato dices -add one small container of heavy cream -add 1-2 cups of finely shredded cheddar cheese(to taste) -allow to simmer on low(covered)(*** simmer long enough for potato dices to become fork tender***) -char-roasted Poblano and red bell pepper. Bag the peppers for 10 minutes and then skin, remove seeds and ribs of the peppers and dice. -add peppers to the chowder and simmer 10 minutes -salt/pepper to taste -ladle chowder into a bowl and place a small serving of the shredded cheddar cheese in the middle of the soup. Top the cheese with a spoonful of the cilantro cream. Add crumbled pancetta
Cilantro Cream 1 cup sour cream ¼ cup cilantro finely chopped 3-4 drops of lime juice -add sour cream, fresh Cilantro, lime juice(optional)
