Cheddar Corn Chowder with Bacon November 19, 2014 by Jill Foucre Leave a Comment Cheddar Corn Chowder with Bacon 2014-11-19 12:39:55 Serves 8 Print Ingredients 2 red peppers 2 yellow peppers 2 orange peppers 2 jalapenos 2 onions, quartered 4 oz. bacon, diced 2 onions, diced 3 cups sweet potato, peeled, medium dice 3 T. flour 2 t. kosher salt 2 t. ground black pepper 2 T. smoked paprika, hot 1 T. crushed red pepper flakes 4-6 cups chicken stock 2 cups half & half 2 ½ cups frozen corn 2 cups shredded cheddar cheese Instructions De-seed and stem peppers and quarter. Toss peppers with the quartered onions, a bit of oil and spread on a baking sheet (may need two so as not to crowd the pan) and sprinkle with a generous portion of salt. Roast at 425 degrees until charred (about 20-25 minutes). Transfer roasted peppers and onions to a food processor and process into a smooth puree; set aside. In a Dutch oven, cook bacon. Reserve fat. Remove bacon and sauté diced onions until translucent*. Add sweet potato and corn and sauté an additional 3-4 minutes over moderate heat. Add in the flour, salt, pepper, smoked paprika and red pepper flakes. Cook three to four minutes to cook out the flour taste. Fold in pepper and onion puree. Add the chicken stock and half and half, bring to a boil, reduce heat and simmer uncovered for 15 minutes, until the potatoes are fork tender. Add the cheese to the chowder and continue to simmer until cheese melts. Season to taste with additional salt and pepper. Notes *If your bacon did not yield about 3 tablespoons of fat, add a bit of butter to reach 3 tablespoons By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/