makes 6 servings
With the fall season upon us and winter quickly approaching, it’s time to start up with the soups, stews, chilies, and crock pot recipes! This is one of my favorite soups and you must give it a try!
In a large pot, add bacon pieces and cook over medium heat for a couple of minutes. Add diced onion and stir, cooking for another 3-4 minutes.
Add butter and stir until melted; after the butter is melted add in the corn kernels. Cook for 1-2 minutes.
Add in Chipotle peppers and green chilies, stir again.
Add salt and pour in chicken broth and cream. Stir well and bring to a boil. Reduce heat to low after it’s come to a boil.
Using the measuring cup, combine corn meal and 1/4 cup water. Using a fork, whisk to combine well, then add into the corn chowder. Cover and cook for 15 minutes over low heat. If chowder is too thin, add another tablespoon of corn meal mixed with water. Cook for 5-10 more minutes.
Serve up the corn chowder with chilies and enjoy! Consider serving in a bread bowl or with a side of sourdough bread. Dipping the sourdough in the corn chowder is delicious!!
Original recipe found at The Pioneer Woman
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