This soup is one of our favorites and is always a hit anytime we serve it. It’s made with fresh corn on the cob (although frozen corn can be used as well) and the combination of real corn meal, and chipotle and green chilies gives it the most wonderful smokey and delicious flavor! And don’t worry about the chilies making this dish too spicy, because they wont. They just add great flavor! This is definetly one of our go-to fall soup recipes!
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2 slices bacon, chopped
2 Tbsp butter
1-1/2 whole yellow onion, diced
5 ears corn, Shucked, or about 4 cups frozen corn
1 large potato, peeled and chopped
2 whole chipotle peppers in adobo sauce, finely diced (found on mexican food aisle)
1 (4 oz) can diced green chilies
4 cups chicken broth
1-1/2 cups half & half
1/2 teaspoon salt
3 Tablespoons corn meal
1/4 cup water
Add bacon pieces to a large soup pot over medium heat. Cook for 2-3 minutes. Add the diced onion and stir, cooking 3 to 4 more minutes. Add butter and stir until melted. Add corn. Stir and cook for one minute. Add chopped potato. Add green chilies and chipotle chilies.
Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a boil. Reduce heat to low.
Combine cornmeal with water. 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 a little water. Cook for another ten minutes.
Recipe adapted from The Pioneer Woman.