Corn Chowder with Chilies
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(3)
Ingredients
8 serving(s)
- 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
- 2 Tbsp. Butter
- 1 1/2 whole Yellow Onion, Diced
- 5 ears Corn, Shucked (about 4 Cups)
- 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
- 1 whole (4 Oz. Size) Diced Green Chilies
- 32 oz. fluid Low Sodium Chicken Broth
- 1 1/2 c. Heavy Whipping Cream
- 1/2 tsp. Kosher Salt (more To Taste)
- 3 Tbsp. Corn Meal OR Masa
- 1/4 c. Water
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Preparation
Step 1
(Carefully) slice the corn kernels off the cob. Set aside.
Step 2
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.
Step 3
Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
Step 4
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.
Step 5
Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!
Step 6
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Chef's notes
This is to die for.
It’s just a regular corn chowder made with fresh corn shaved off the cob, which is yummy enough as it is. But throw a little bacon in with the onions as its base and add in a couple of different kinds of chilies? Takes it over the top.
I also stir in a little secret ingredient to thicken the soup.
Your happiness depends on it.
You could easily use frozen corn if that’s all you can get your hands on. The soup will still be yummy!
I always add a little masa to my chili. Yum.
