Anyone in the Dallas/Fort Worth area is all too familiar with the cold that flew in this week. (A cold that also let me know I apparently have allergies–I sneeze every time I go outside)
I need soup. Lots and lots of soup.
This is the absolute best corn chowder ever. It’s pretty standard, except with a kick of spice and some cornmeal. The flavor is really incredible.
The night I made this soup for dinner, Joseph ate five bowls. And then three chocolate chip cookies. Â Then he claimed he must have a hole in his stomach.
Corn Chowder with Chilies from The Pioneer Woman
2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups–I used frozen)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 oz, fluid Low Sodium Chicken Broth
1½ cup Heavy Whipping Cream
½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal or Masa
¼ cups Water
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.
I ate mine with this delicious garlic bread that’s from – surprise – Walmart! My parents introduced me to it. It’s filled with whole roasted cloves of garlic! I slice it and stick it in the toaster oven for a few minutes. So tasty.