8 slices bacon, chopped
1 large onion, chopped
1 red bell pepper, diced
1 orange bell pepper, diced
3 cloves garlic, minced
1 Tbsp butter
1/3 cup flour
1 tsp salt, plus more to taste
1/2 tsp freshly-ground black pepper, plus more to taste
1 tsp ground cumin
8 cups chicken broth
4 cups unpeeled potatoes (about 6 potatoes), cut into 1/2-inch cubes
1 lb frozen corn kernels
1 cup half-and-half
1/2 cup grated Pepper Jack or cheddar cheese, for serving
1/2 cup fresh chopped cilantro, for serving
Cook bacon in a large stock pot until crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.
Reduce heat to medium and add the butter, onions, and bell peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an addtional minute until fragrant.
Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.
Add the corn, as well as the half-and-half to the soup and cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.
To serve, ladle chowder into bowl. Top with cheese, bacon, and fresh cilantro.
Adapted from So Tasty, So Yummy