Southwestern Corn Chowder

Martha Stewart Living

Makes 4-6 servings / 2 quarts

    4 ounces bacon (5 or 6 slices) cut to 1/2 in. pieces           
    1 med. onion cut to 1/2 in cube                                
    1 lg. carrot cut to 1/2 in. cube                               
    2 stalks celery cut to 1/2 in cube                             
    1 fresh sm. poblano seed, cut to 1/4 in dice                   
    Salt and pepper                                                
    1/2 teaspoon cumin                                             
    Pinch cayenne pepper                                           
    1 cup dry white wine                                           
    1 pound Yukon potatoes peel, cut to 1/2 in dice                
    5 cups chicken broth                                           
    3 cups fresh corn kernels (ab. 6 ears)                         
    1 cup heavy cream                                              
    1/4 cup fresh chop cilantro                                    
    Hot pepper sauce (opt)                                         

Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.

Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 2O minutes.

Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.