Dried cracked corn, after being soaked and cooked, is mixed with milk and brown sugar to make a soupy sweet for indigenous peoples in the highlands of Colombia. Here it adds the thickening base that potatoes would in a traditional chowder. Chipotle and bacon mingle to form a low, smoky whisper of heat.
Cooks' notes:
· Maíz trillado is available at Latino markets and some supermarkets. · Chowder can be made 3 days ahead. Chill, uncovered, until cool, then cover.
