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Ring of Fire ® Corn Chowder

Corn Chowder is great any time of the year.
 1½ cups Fresh Corn (cut off the cob, about 2 medium ears) or Frozen Corn
 1 cup Onion, diced
 ½ cup Shredded Carrots
 2 cups Yukon Gold Potatoes, peeled, diced and rinsed
 3 cups Chicken Stock or Broth
 4 slices of Bacon, diced
 4 tbs. Butter
 3 tbs. Ring of Fire® Original Habanero Hot Sauce
 2 tbs. Heavy Cream
 Grated Cheddar Cheese
 Crispy Diced Bacon
 Green Onion, diced

Cooked diced bacon until crispy. Drain on a paper towel and set aside. Reserve about ¼ of the bacon for garnish.

In a large pot, melt butter over medium high heat. Once butter has melted, add diced onions and sauté for 2 minutes. Add corn and shredded carrots and sauté for additional 1-2 minutes. Then, add chicken stock and Yukon Gold diced potatoes and bring to a boil. Once chowder comes to a boil, lower heat to simmer and cover. Cook for about 15 minutes or until the potatoes are fork tender. Remove pot from heat and ladle about 1 cup of the chowder into a mixing bowl and puree with a handheld immersion mixer (or puree in a blender).* Add the pureed chowder, heavy cream, bacon, Ring of Fire® Original Habanero Hot Sauce back into the pot and stir until blended. Ladle into bowls and garnish with shredded cheddar cheese, bacon bits and green onion. Makes 4 servings.

*Note: If you do not have a handheld immersion mixer or blender, you can skip this step.
The chowder will be more like soup than chowder but still just a tasty.