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Elote Beer and Bacon Corn Chowder

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Servings 6 servings

Ingredients
  

  • 6 ears sweet corn
  • 6 strips thick cut bacon chopped
  • 1 sweet white onion chopped
  • 1 bunch green onions chopped, white and green parts separated
  • 2 large Anaheim chilis chopped and seeded
  • 4 cloves garlic minced
  • 1 cup pilsner
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • ¼ cup thinly sliced cilantro
  • 1 large russet potato peeled and chopped
  • ½ cup Mexican crema
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped green onions

Instructions
 

  • Using a grill pan or an outdoor grill, grill the corn until grill marks appear.
  • Cut the kernels off the cob, save the cobs and kernels separately.
  • In a Dutch oven or stockpot off heat add the bacon, turn heat to medium. Cook until crispy. Remove with a slotted spoon, set aside for garnish.
  • Add the chilies and onions to the bacon grease, cook until softened.
  • Stir in the garlic.
  • Add the beer, scraping to deglaze the bottom of the pot.
  • Stir in the broth, milk, cream.
  • Add the spices, stir to combine.
  • Add the cobs, corn kernels, and potatoes.
  • Simmer (do not boil) for 30 minutes. Remove from heat.
  • Remove the cobs.
  • Add 2/3 of the soup to a blender, blend until smooth.
  • Return the blended soup to the pot, bring to a low simmer to warm.
  • Spoon into bowls, top with crema, cotija, bacon, green onions, and cilantro.