Ingredients
- 2 tablespoons vegetable, corn or olive oil
- 4 slices smoky lean bacon, chopped (optional)
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2-3 ribs celery with leafy tops, finely chopped
- 1 small red bell pepper, finely chopped
- 2 cups organic defrosted corn kernels or 2 fresh ears of corn, cut into 1-inch chunks, cob included
- 2 tablespoons fresh thyme, finely chopped
- 1 bay leaf
- 1 round tablespoon Old Bay seasoning
- 2 tablespoons seeded and pureed chipotle in adobo sauce
- 1 can petite diced tomatoes (14 ounces)
- 1 quart chicken stock
- Salt and pepper
- 2 cups blue corn tortilla chips, lightly crushed, such as unsalted Xochitl brand
- Shredded Monterey Jack or pepper Jack cheese
- Diced avocado
- Lime wedges
- Chopped cilantro or parsley
Description
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Rachael Ray
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