It being finals time, I made myself a big pot of soup, as per my finals tradition. I do it so that I can have something better than lean cuisines to eat, but don’t have to go to the work of cooking every night. This recipe started out as a recipe for corn and poblano chowder from epicurious, but I substantially modified it. The result is something that is almost close to a loaded baked potato soup. It’s got a pretty solid kick to it, but I like it a lot. It will definitely serve me well through finals, and is good on any cold night when a hearty meal is needed.
Corn and Poblano Chowder
Makes 6 – 8 servings
5 strips bacon
1. Put the onion, celery, garlic and poblanos into a food processor and pulse until the vegetables are finely diced (don’t liquefy them), set aside. Cook the bacon until it is crispy. Set aside to drain on a paper towel.
2. Pour 1 -2 tablespoons of the bacon grease into a large pot over medium high heat. Add the finely chopped vegetables and sauté until soft, about six minutes. Add the potatoes, and the next 5 ingredients (through cayeene) to the pot. Stir and bring to a simmer. Cover and let simmer until potatoes are soft and flavors are blended, 20 to 25 minutes.
3. Reduce heat. Once the mixture has stopped bubbling add 2/3 of the cheese, 4 Tablespoons of the cilantro, and 4 of the five strips of bacon, crumbled (reserving the remainder of each for garnish). Continue cooking just until cheese is fully melted an mixed with the soup (1-2 minutes). Add the shrimp just before serving. Serve garnished with cheese, bacon, and cilantro, and with a nice crusty bread or oyster crackers on the side.