4 slices bacon, cut into small dice
1 medium onion, cut into small dice
(approximately 1½ to 2 cups dice)
1 medium red pepper, cut into small dice (approximately 1½ to 2 cups dice)
1 celery stalk, finely chopped
1 jalapeño pepper, seeds removed, finely chopped
3 garlic cloves, finely chopped
1½ teaspoons kosher salt, divided
¾ teaspoon freshly ground pepper, divided
2 tablespoons unbleached, all-purpose flour
½ cup beer
2 cans (4½ ounces each) chopped green chiles
12 ounces red potatoes, washed and cut into 1-inch dice
4 cups corn kernels (cut from about
4 ears of corn)
1 cup low sodium chicken broth
½ cup heavy cream
Place bacon in a 12-inch skillet over medium heat. Once bacon is completely cooked remove and reserve. Add the chopped onion, red pepper, celery, and jala- peño to the skillet. Sauté vegetables until tender, about 5 minutes. Add the garlic and ½ teaspoon of both salt and pepper to the skillet and continue to cook for an additional 3 to 5 minutes.
Stir the flour into the skillet and cook for 2 to 3 minutes. Add the beer, scraping up any brown bits that have accumulated on the bottom of the skillet. Add vegetable mixture to the slow cooker pot of the Cuisinart® Slow Cooker. To the vegetables, add the green chiles, potatoes, corn, ½ teaspoon salt, remaining pepper and
Cover and press the on/off button to turn the unit on. Set the time to 2 hours and press High. Once time elapses, reset time to 6 hours. To serve, stir in reserved bacon. Taste and adjust seasoning accordingly. Set the time again for 6 hours and press Simmer. When slow cooker switches to Warm, stir in heavy cream and re- maining salt. Set time to 1 hour on Low. Taste and adjust seasoning accordingly.
Optional: Purée 1 cup of the soup separately with a blender and stir back into the remaining chowder for an extra-creamy texture.