I declare today Recipe Friday, simply because we have a recipe we can’t help but share. It’s soup season, my friends. Get. Ready.
My family started a tradition about five years ago that became so popular amongst the women that no one dared stop it. Rather than cook a Christmas turkey or massive dinner, we have our own version: the sandwich and soup. We have options for the sandwiches, everyone makes their own, and we usually have three soupies: Grandma’s homemade chicken noodles, some sort of chili, and Mom’s corn chowder. The corn chowder was always a close second (because what beats Grandma’s chicken noodles?) but last week, we topped it. Corn chowder with chilies, via @thepioneerwoman blog. A little spicy, a lot of lovely. Her suggestion? Make it soon. Your happiness depends on it. We were definitely sad when it was over.
Corn Chowder with Chilies
Prep Time 10 Minutes
Cook Time 20 Minutes Servings 8 Difficulty Easy
2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water
(Carefully) slice the corn kernels off the cob. Set aside.
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 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 the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.
Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!