3lbsred potatoes (quartered or halved depending on size)
1 1⁄2cupsshredded cheddar cheese
2cupswhole milk or 2 cupsalmond milk
2 -4tablespoonsadobo sauce (from can of chipotle peppers)
2teaspoonsTABASCO® brand Chipotle Pepper Sauce
2earsfresh corn, kernels removed and cobs discarded
kosher salt, to taste
fresh ground black pepper, to taste
Toppings
NUTRITION INFO
Serving Size: 1 (427) g
Servings Per Recipe:6
Calories: 563.5
Calories from Fat 276 g49 %
Total Fat 30.7 g47 %
Saturated Fat 13.6 g67 %
Cholesterol 63.5 mg 21 %
Sodium 626.4 mg 26 %
Total Carbohydrate52 g 17 %
Dietary Fiber 4.9 g19 %
Sugars 8.8 g35 %
Protein 22.8 g 45 %
DIRECTIONS
Heat a stockpot over medium-high heat.Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
Reduce heat to medium, add onions.Cook until soft and translucent, about 5 minutes.
Sprinkle flour over onions and cook, stirring constantly, about another minute.This will remove the raw flour taste.
Slowly pour in chicken stock, whisking constantly until smooth.
Add potatoes, bring to a boil and simmer until potatoes are very soft, 15 to 30 minutes, depending on the size of the potatoes.
Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to melt into the soup.
Stir in cheese until melted and smooth.
Add milk, adobo sauce, tabasco, and fresh corn.Bring back to a simmer and cook for an additional 10 minutes or until very hot.
Season well with salt and pepper.Ladle into bowls and top with cheddar cheese, sour cream, chopped green onion, crumbled bacon, and/or fresh chopped cilantro.
