Southwestern Chowder
It's fall! That means you can still score some roasted green chiles, and the temperatures have enough variation that you just might be able to enjoy a nice, rich bowl of soup wihtout having to run the AC to convince yourself it really is cooling off. I love this recipe because of the way the flavors meld together. Between the green chiles and the chipotle chiles, it is not for the faint-of-tastebud. However, you can always adjust the recipe by reducing the heat of the green chiles used or the amount of both types of chiles. And the recipe includes some other tips on adjusting the heat for a multitude of palates. Southwestern Chowder Prep Time: 10-15 Minutes | Cook Time: 35 Minutes | Serves 8 as a side or 4 as a meal 6 slices deli bacon (slices are larger), cut into 1/2-inch pieces (or smaller) 1 medium to large onion, diced 2 tablespoons butter 2 large ears of fresh corn, shucked, and with kernels cut from cob (OR 1 package f