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4 strips thick cut bacon, diced

½ sweet onion, diced

2 cloves garlic, minced or grated

4 cups yellow corn kernels (from about 4 ears corn)

1 russet potato, peeled and cut into cubes

2 chipotle chilies in adobo, chopped

Kosher salt and black pepper

3 cups low sodium chicken broth

2 cups whole milk

2 cups shredded sharp cheddar cheese

⅓ cup fresh cilantro, chopped

Chopped green onions, for serving

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1. Crisp the bacon in a large soup pot set over medium heat. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.

2. To the pot, add the onion and cook another 5 minutes or until fragrant.

3. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and bring the soup to a boil, simmer for 10-15 minutes, until the potato is soft.

4. Transfer ½ of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the pot.

5. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro and remove from the heat.

6. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!

NOTE: The Half Baked Harvest website also has instructions for Instant Pot and slow cooker cooking methods