Chipotle Chicken and Corn Bacon Chowder

The rest of the ingredients are pretty much what you would expect with the only exception
being the use of the white miso paste to add the saltiness rather than just using plain salt as the miso adds that hit of umami!

Chipotle Chicken and Corn Bacon Chowder

ingredients

• 4 slices bacon, cut into one inch pieces
• 1 onion, diced
• 2 stalks celery, diced
• 1/2 red pepper, diced
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 teaspoons smoked paprika
• 1/4 cup masa harina (corn flour) (or flour)
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or sliced
• 2 cups corn
• 1 large stewing potato (such as a red potato or white potato), cut into bite sized pieces
• 1+ chipotle chili in adobo sauce, chopped
• 1 tablespoon lime juice
• 1/2 cup cream
• 2 tablespoons white miso paste (optional)
• salt and pepper to taste

directions

1. Cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
2. Add the onion, celery and pepper and cook over medium-high heat until tender, about 3-5 minutes.
3. Add the garlic, thyme, paprika and flour and cook, stirring, until fragrant, about a minute.
4. Add the broth, chicken, corn, potatoes and chipotle chilies, bring to a boil, reduce the what and simmer for 10 minutes.
5. Add the lime juice, cream, miso paste, bacon and season with salt and pepper to taste.

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