A yummy corn chowder with so much flavor, you won't know what to do with it all.
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- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Cook Time:
- 20 mins
- Total Time:
- 30 mins
Ingredients
- 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
Directions
- (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!
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—I’ll show you what it is in a second.
Make this soup soon.
Your happiness depends on it.
Start with some bacon pieces. I just open a package of bacon and lop off the ends; that’s easier for me than peeling off a couple of strips and cutting them up. Then I just store the rest in a large zipper bag until, well, probably later that day since bacon is pretty much a member of our family.
You want to wind up with very small pieces of bacon—1/2 inch or smaller.
Grab some corn. Shuck it.
Use a very sharp knife to slice off the kernels.
You could easily use frozen corn if that’s all you can get your hands on. The soup will still be yummy!
Chop up some onion.
Now throw the bacon into a pot or dutch oven. Cook it over medium heat until the fat starts to render.
Throw in the onions…
Stir and cook the bacon and onions for a couple of minutes
When the onions start to get soft, throw in a pat or two of butter just for a little flavor.
Next, throw in the corn! Stir it around for a minute or two just to get it going.
Crack open a can of chipotle peppers.
They’re packaged in adobo sauce and smell really smoky. They’ll add spice and an interesting flavor to the chowder.
Mince up a couple of peppers—more if you like things really spicy.
Two added puh-LENTY of spice for me.
Now, stir it all around and cook for about a minute…
Then pour in a good amount of low-sodium chicken broth. Make sure to use the low-sodium stuff.
Next, add in some cream. Don’t look at me like that—just close your eyes, say a Hail Mary, and go for it.
Add in a little salt…
Then stir it all to combine.
Next, throw in some chopped green chilies. They add a lovely flavor, too!
Finally, and I know this seems weird but I’m weird so it’s totally authentic, throw a little cornmeal into a bowl.
Add a little water and stir it together, then pour this into the soup. This’ll serve as a thickening agent, but it’ll also give the chowder a lovely corn flavor.
I would normally use masa (corn flour, sold in the Mexican aisle of supermarkets) for this, but I didn’t have any.
(I always add a little masa to my chili. Yum.)
Bring the soup to a boil, then cover it and simmer for about 15 minutes.
This smells so, so good. Imagine if you will: Bacon. Onions. Broth. Cream. Corn. Chilies. Wonderfulness.
I must have some.
I must have some now.
Oh, goodness.
Oh, my.
This was so incredibly delicious. You’ll absolutely love it, my friends.
Enjoy this!
(And be sure to serve it with crusty bread.)
(You’ll just have to trust me on this.)
Here’s the printable:
