Sunday, October 31, 2010
PW's corn chowder
When it comes to cold weather I'm a wimp. If the temperature gets below 70 degrees I'm bundled up form head to toe and whining. There are some things I love about the cold though it gives me and excuse to break out my fuzzy blankets and knit sweaters, its perfect weather for curling up with a hot cup of coffee and a book, and its perfect comfort food weather. I love things like chicken pot pie, biscuits and gravy, and chili. So I guess the cold isn't all bad. I decided to kick off soup season with a recipe I had just seen on The Pioneer Woman's website. This corn chowder is creamy, spicy, and oh so comforting, perfect for a chilly day.
Spicy Corn Chowder
2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups of canned corn)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ 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 or you can just use canned corn.
Add bacon to a or dutch oven over medium heat. Cook until golden and crispy. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes until translucent. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.
Add 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.