This is very much NOT dairy-free... Just throwing that out there before we get started. Avert thine eyes, dairy-free babes.
This is your basic corn chowder, except for the addition of the poblano chile which was DYNAMITE and a liiiittle bit of an unexpected flavor. Awesome addition. It wasn't spicy, however, and Macson (total spice HATER) loved it.
Recipe: (serves 3)
4 slices of bacon
1 small onion (finely diced)
8 sprigs of thyme
3 cups of chicken broth
2.5 cups of corn (about 3 ears of corn, kernels removed)
1-2 lbs. fingerling potatoes (not an exact science on this one... more potatoes for a heartier soup, fewer for something with more broth)
1 poblano chile (seeded and finely diced)
1.5 cups of half and half (I used a combo of full fat/fat free- not for dietary reasons, but because I ran out of full fat half and half. LOL)
Start with the slices of bacon in a pot. Cook the bacon until the fat is rendered and then transfer said bacon to a plate (where it shall later be crumbled into bits and scattered atop your chowder). DO NOT TOUCH THAT BACON GREASE! One, because it's hot and two, because you're going to use it to flavor the rest of your meal. So yummy, so essential.
Moving on... Add the onions and sprigs of thyme to the grease and cook until the onions are translucent (about 5 minutes). Now add your chicken stock and bring it to a boil. Reduce to medium heat and let it simmer for 15 minutes. Next, add your corn, potatoes and chile and cook until the potatoes are tender (about 15 minutes). Remove and discard the thyme, add the half and half and allow chowder to simmer until hot. Season with salt and pepper and garnish with the bacon crumbles, duh. ;)
Hope you love it!