Corn Chowder (pioneer Woman)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 5 ears corn, shucked
• 2 slices bacon, cut into 1/2 inch pieces
• 1 medium yellow onion, diced
• 2 -3 chipotle peppers (in adobo sauce, finely diced)
• 4 cups low sodium chicken broth
• 1 1/2 cups heavy whipping cream
• 4 ounces green chilies, diced
• 3 tablespoons cornmeal
• salt
• corn tortilla, for serving

Recipe

• 1 slice the kernels off the corn cob.
• 2 cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
• 3 add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
• 4 throw in the corn kernels and stir.
• 5 mince chipotle peppers and stir them into the corn. continue cooking for about 3 minutes.
• 6 pour in the low sodium chicken broth followed by a splash of heavy cream.
• 7 stir to combine.
• 8 add the green chilies.
• 9 let the soup simmer for 25 to 30 minutes.
• 10 mix the cornmeal with 1/4 cup water and stir together.
• 11 stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
• 12 taste and add salt if needed.
• 13 serve in bowls with warm corn tortillas on the side.