Pioneer Woman Magazine Food

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CORN CHOWDER (PIONEER WOMAN)



Corn Chowder (Pioneer Woman) image

I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.

Provided by AmyZoe

Categories     Corn

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

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

Steps:

  • Slice the kernels off the corn cob.
  • Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
  • 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.
  • Throw in the corn kernels and stir.
  • Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
  • Pour in the low sodium chicken broth followed by a splash of heavy cream.
  • Stir to combine.
  • Add the green chilies.
  • Let the soup simmer for 25 to 30 minutes.
  • Mix the cornmeal with 1/4 cup water and stir together.
  • Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
  • Taste and add salt if needed.
  • Serve in bowls with warm corn tortillas on the side.

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