Corn Chowder

You guys - it's officially soup season!  Soups are one of my most favorite foods to make - it's so hard to go wrong with a steamy bowl of soup on a chilly day.  This Sunday started out cool and foggy, so I headed to the store to pick up the ingredients for a soup I've been wanting to try for awhile - The Pioneer Woman's Corn Chowder.  I know the picture doesn't do it justice {hey, it was dark when I finally ate} but this soup was so. good.  I loved using the fresh corn still available at the market, and the chilies give it just the right amount of flavor without being spicy.  I'll definitely want to make this more often {it was so easy!} and will definitely become part of my ever growing soup repertoire.  

Corn Chowder

Ingredients
5 ears of corn, shucked
2 slices bacon, cut into half inch pieces
1 medium yellow onion, diced
about 2 whole chipotle peppers in adobo sauce, finely sliced
4 cups low sodium chicken broth
1 1/2 cups heavy wipping cream
4oz can diced green chilies
3 tblsp cornmeal

Instructions
1. Slice kernels from the corn cobs.
2. Cook bacon in large pot over medium heat for about two minutes.  Add onion and cook until translucent and bacon is cooked, about 5 minutes.  Add corn and stir.  
3. Add minced chipotle peppers, stir into soup, and cook about 3 minutes.  Add chicken broth and heavy cream and stir to combine.  Add green chilies.  Let simmer about 30 minutes.
4. At this point, mix cornmeal with 1/4 cup water and stir together.  Add to soup and simmer about 10 minutes until thickened.  Add salt if needed.

Serves 8

adapted from The Pioneer Woman

xoxo,
stephanie marie