Ingredients

• 3 strips bacon, chopped
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 1/2 jalapeno pepper, minced (optional)
• 2 chipotle peppers in adobo sauce, minced
• 3 cups corn kernels, fresh or frozen
• 2 russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup milk
• 2 tbsp all-purpose flour mixed with 2 tbsp water
• 1/4 cup sour cream for serving
• 2 tbsp chopped fresh chives for serving

Preparation

In a large soup pot or Dutch oven, cook the bacon over medium-high heat. Cook, stirring occasionally, until it begins to brown, about 5 minutes. Using a slotted spoon, remove the bacon from the pot and transfer it to a paper towel lined plate. Set it aside.
In the same pot, add the onion, celery, and bell pepper. Cook, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the jalapeño and chipotle peppers and cook for an additional minute. Add the corn, potatoes, chicken broth, and milk or cream. Bring the mixture to a simmer, reduce the heat to medium and cook until the potatoes are tender, about 15 minutes. Add the flour mixture, stirring constantly, and cook for an additional 2 to 3 minutes.
Serve immediately topped with a dollop of sour cream and fresh chives or store in the refrigerator for up to 3 days.