The original recipe for this came from Swanson when they introduced their Cream Soup Starter (which I can no longer find and now have to do a roux from scratch), and of course I jacked it up a bit.
Here's what you'll need:
1 tbsp canola oil
1 large onion, chopped (about a cup)
1 large red bell pepper, chopped (about a cup)
8 oz. baby red potatoes, cut into 1/2 inch pieces (about 1.5 cups)
1 tsp smoked paprika
1/4 cup chopped green chilies
6 slices of bacon, cut into 1/2 pieces and fried crispy
1 cup Monterrey Jack cheese
1.5 sticks butter
1.5 cup flour
2 cans chicken broth
Cook and drain the bacon. Set aside.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion, red pepper, potatoes, paprika, and green chilies.
Season with salt and black pepper. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.
Make a roux with the butter, flour and chicken broth.
Melt the butter, then add the flour and stir until combined and about the consistency of cream of wheat. Slowly add one and a half cans of chicken broth and continue stirring. Stir. Stir. Stir. And pay attention, because suddenly you've got wallpaper paste. Add more of the broth (or a bit of milk) to help bring the consistency to a rich, thick cream.
When the potatoes are tender, add the roux, the bacon, and the corn and bring to a boil. Reduce the heat to low and add the cheese. Let the chowder simmer for a bit, stirring occasionally.
Enjoy!
