Jan
30
Another favorite from the Pioneer Woman. I'm pretty sure everything I've made from her recipe collection I've loved. A friend and I were talking about making corn chowder, fitting for this time of year. I bookmarked this recipe from her post several months ago. It's my first time making the chowder and now it's one of my favorite soups. Creamy, spicy and full of flavor plus it makes enough to feed eight or in my case plenty of leftovers.
Corn Chowder with Chilies
from the Pioneer Woman
INGREDIENTS
2 slices bacon, cut into 1/2 pieces
2 tbsp. butter
1 1/2 whole yellow onion, diced
4 cups frozen corn or 5 ears shucked
2 whole chipotle peppers in abodo sauce, finely diced
1 4-oz can diced green chilies
32 oz low-sodium chicken broth
1 1/2 cup heavy whipping cream
1/2 tsp salt
3 tbsp. corn meal or masa
1/4 cup water
DIRECTIONS
If you are using ears of corn, slice the corn kernels off the cob and set aside.Add bacon pieces to a pot over medium heat. Cook for a few minutes. Add diced onion and stir, cooking onion for 5 to 6 minutes. Add butter and melt. Add corn, stir and cook for one minute. Add both kinds of chilies and stir.
Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
Combine cornmeal (or masa) with water. Stir to combine, then pour into chowder. Cover and cook for 15 minutes over low heat. If you want your chowder thicker, add another tbsp. of cornmeal mixed with water. Cook for another ten minutes and serve.
