A hearty and flavorful chowder with a spicy kick, perfect for warming up on a chilly day.
Cook the bacon in a large saucepan over medium heat until crispy, then remove and set aside, reserving a small amount of the rendered fat.
Using smoked bacon enhances the overall flavor of the chowder.
Sauté the chopped onion, garlic, and celery in the reserved bacon fat until softened.
Ensure the vegetables are evenly chopped for consistent cooking.
Add the chicken broth and diced potatoes to the saucepan, bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cut the potatoes into small, even pieces to speed up cooking.
Stir in the diced red bell pepper, corn, and chipotle pepper, and continue to simmer until the vegetables are cooked through.
Adjust the amount of chipotle pepper to control the spice level.
Pour in the half-and-half cream and milk, stirring gently to combine. Heat through without boiling.
Avoid boiling the chowder after adding the cream to prevent curdling.
Season with cayenne pepper, salt, and pepper to taste. Crumble the cooked bacon and stir it into the chowder.
Taste and adjust the seasoning gradually to achieve the desired flavor.
Serve the chowder hot, garnished with fresh herbs or a sprinkle of cheese if desired.
Pair with crusty bread for a complete meal.
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