| Amount | Measure | Name |
|---|---|---|
| 4.00 | oz | Bacon ,diced fine |
| 4.00 | oz | Onions ,diced |
| 2.00 | cl | Garlic ,minced |
| 4.00 | oz | Carrots ,diced |
| 4.00 | oz | Celery ,diced |
| 1.00 | tsp | Chiles, jalapeno , minced |
| 2.00 | cup | Potatoes- Idaho diced |
| 2.00 | qt | Knorr Ultimate Roasted Beef Base 6 x 1 Lb, prepared |
| 1.00 | cup | Corn, white kernels, frozen. |
| 1.00 | tbsp | Chiles, chipotle canned in adobo, minced |
| 2.00 | cup | Beans, pinto canned, drained |
| 4.00 | oz | Bell pepper, red deseeded and diced |
| Sour cream and fresh cilantro to garnish | ||
| Kosher salt and cracked pepper to season |
1.In a stockpot, render the bacon until crisp, add the onions and garlic and cook until tender. Add carrot, celery, carrot, jalapenos and potatoes and prepared beef base. Cook until tender.
2. Add corn, chipotle sauce, pinto beans and bell pepper.Simmer gently for 15-20minutes.
2) Remove 2 cups of the chowder and puree in food processor or with hand-blender. Return puree to the soup. Taste and adjust seasonings.
3) Serve and garnish with sour cream and cilantro.
Yield: 2.5 qts.
