Southwestern Corn Chowder

4 ounces bacon (5-6 slices) cut into 1/2" pieces
1 medium onion, cut into 1/2" cubes
1 large carrot, cut into 1/2" cubes
2 celery stalks, cut into 1/2" cubes
1 fresh small poblano chili, seeded and cut into 1/4" dice
1 t salt
1/4 t freshly ground pepper
pinch cayene pepper
1/2 t cumin
1 ounce dry white wine
1 lb potatoes, peeled and cut into 1/2" cubes
5 c chicken stock
3 c fresh corn kernels
1 c fat free half and half
1/4 cup cilantro plus more for garnish
tabasco or other hot sauce (optional)

Heat pot over medium heat. Add bacon and cook/stir until crisp. Transfer bacon to a paper towel.

Add onion to pot and cook until softened (about 4 minutes).

Add carrot, celery and chili. Cook until tender (about 5 minutes).

Stir in salt, cumin, pepper and cayenne.

Raise heat to high and add wine. Cook until most liquid has evaporated (2-3 minutes).

Add potatoes and chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

Stir in corn and half and half. Cook until corn is tender but do not let the half and half boil (about 5 minutes or a bit more).

Stir in cilantro. Season with salt and pepper to taste. Garnish with reserved bacon, cilantro and hot sauce.

Makes about 10 1-cup servings.