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1
Cover maiz trillado with water by 2 inches in a medium pot.
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2
Bring to a boil, then boil 1 minute.
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3
Remove from heat and cover, then soak 1 hour.
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4
Drain, discarding water.
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5
Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt.
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6
Simmer, partially covered, until tender, about 1 hour.
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7
(Do not drain.)
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8
While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp.
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9
Transfer bacon with a slotted spoon to paper towels to drain.
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10
Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes.
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11
Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
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12
Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes.
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13
Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
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14
Transfer 2 cups chowder to a blender, then add chipotle and puree (use caution when blending hot liquids).
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15
Stir puree into chowder with cream and bacon and bring just to a simmer (do not let boil).
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16
Season with salt and pepper and serve sprinkled with cilantro.
