Chipotle Potato Corn Chowder with Pancetta - with smoky chipotle, sweet pop from the corn, creamy potatoes and the savory, salty goodness from the pancetta.
In a microwave safe bowl add the diced potatoes and cover with water. Cook for 6 minutes on high. Drain and set aside. Crush the chipotle and put in a small bowl. Dice the onion and mince the garlic. Set aside.
Melt the butter in a large soup pot. Add the flour and cook on low for 2 minutes. Slowly add the chicken stock and whisk to break up any lumps. Bring to a boil, turn to simmer.
Add the crushed chipotle pepper in adobo sauce, garlic and onion. Cook for 4 minutes.
Add the cream and thyme tied with kitchen string. Simmer for 5 minutes. Add the cooked potatoes, cut corn kernels, half of the pancetta and cook for 3 minutes more.
Remove thyme bundle, discard. Ladle soup into bowls, top with remaining cooked pancetta and fresh cracked black pepper.