Corn Chowder
Eric Hicks
·
40M
More Info
Serves 8
4 slices bacon, chopped
1 yellow onion, diced
2 ribs celery, chopped
2 tbsp butter
4 cup corn, fresh or frozen
1 large potato, peeled and chopped
2 chipotle peppers in adobo sauce, finely diced
4 oz can mild diced green chiles, undrained
4 cup low-sodium chicken broth
1 1⁄2 cup half and half, cream, or whole milk
1⁄2 tsp salt
3 tbsp cornmeal
Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
Add the diced onion and celery and stir, cooking 3 to 4 more minutes.
Add butter and stir until melted. Add corn. Stir and cook for one minute.
Add chopped potato, green chilies and chipotle chilies.
Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a low boil. Reduce heat to low.
Ladle some of the soup broth into a bowl and stir 3 tablespoons of cornmeal into it, stirring until smooth. Pour into the soup pot. Cover and cook for 15 minutes over low heat.
If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little broth.
Serve in a yummy homemade bread bowl!
