Pinto Bean Chowder

This turned out to be very good. It is like a cross between, refried beans and veggie chowder. Thick and chunky. I cooked the beans ahead of time, but you could use canned. Dried beans only take about 2 hours with no soaking, or 45 minutes if you soak over night. If you are cooking out doors and don't have a blinder, and old fashion food processor, like pictured, will work very well. Beans were a cowboys staple food. Some times 2 times a day. Good for those cold nights in a sleeping bag out on the trail.

1 cup corn, cut fresh from the cob. ( frozen will work )
2 tablespoons vegetable oil
1 cup bacon, diced
2 carrots, diced
4 celery stocks, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 to 4 jalpeños, seeded and diced, to taste
4 cloves garlic, thinly sliced
2 cups cooked pinto beans, draned
2 cups chicken stock
¼ teaspoon Mesquite liquid smoke
   salt to taste
½ cup cilantro, chopped
6 tablespoons créme freíche, or sour cream

In a 12" dutch oven, over about 20 charcoals. cook corn 4 to 5 minutes, until blackened, stirring occasionally, remove from oven and set aside. In same oven, heat oil and cook the bacon until it starts to brown. Add carrots, celery, bell peppers, onions, jalpeños,  garlic, and smoke. Cook until they begin to soften. Remove from heat. In a blinder, puree half the beans with ½ cup of the chicken stock. Add the processed bean mixture, remaining chicken stock, and remaining beans to the vegetables in the oven. Place over 12 charcoals and simmer for 15 to 20 minutes. Season with salt to taste. Stir in the cilantro, remove from heat and serve, with  dollop of cream on top.