8medium-sized (3 pounds)yukon gold potatoes,coarsely chopped (we like to leave the peel on, but peel if desired)
1container (32 ounces)chicken stock (not broth)
3tablespoonsunsalted butter
1/4cupflour
1cuphalf and half (or heavy cream)
1 and 1/2teaspoonsseasoned salt,or to taste
1/2teaspoonpepper, or to taste
1tablespoonchili powder
1/2teaspoonpaprika
1 and 1/2teaspoons ground cumin
1/4cupfinely chopped cilantro
1can (15 ounces)southwestern corn
1can (15 ounces)black beans,drained and rinsed (optional)
1can (4 ounces)fire-roasted green chiles
2cupssharp cheddar or colby jack cheese,shredded
Optional: additional cilantro for topping, fresh lime
Instructions
In a dutch oven or large stockpot, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, remove the bacon from the pan, and set aside on a paper towel lined plate. Cover with foil. In the dutch oven, drain off all but 1/4 cup of the bacon grease.
Cook the chopped onion in the reserved bacon drippings for 4-5 minutes or until onion is translucent. Stir in garlic, and continue cooking for 30 seconds. Add the coarsely chopped potatoes, and stir. Saute the potatoes for 3 to 4 minutes. Add in the chicken stock. The liquid should barely cover the potatoes. Cover, and simmer over medium low heat until potatoes are tender and easily pierced with a fork, about 20 minutes.
Meanwhile, in a separate pan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the half and half or heavy cream, salt, pepper, chili powder, paprika, cumin, and cilantro. Stir until completely smooth and thickened. Stir the cream mixture into the potato mixture and mix until completely smooth. Puree about 1/2 the soup, and return to the pan OR (if you like a chunkier chowder), use a potato masher and mash about half of the soup while in the dutch oven. Stir in the southwestern corn (undrained), and fire-roasted chiles (undrained.) If desired, add in the black beans (drained and rinsed).
Taste and adjust any seasonings to taste. Serve into bowls and stir in a large handful of shredded cheese into each bowl. Top with additional cilantro if desired and add a small handful of reserved bacon to each bowl. Serve with a lime wedge if desired.