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.