Corn Chowder with Chilies

I found this recipe on The Pioneer Woman's blog. It is fantastic.

Here is what you'll need:

Step 1: Put on the cute apron your husband/son got you for Christmas? Don't have one...I guess you can just proceed to step two then (while wishing you had a cute apron like me).

Step 2: Cut up the bacon into small pieces.

Step 3: Throw the bacon in your soup pot and cook until it is nice and crispy.

Step 4: Dice up your onion(s) and saute in soup pot with the bacon.

Step 5: Add the butter to the pot (yes, you have bacon grease AND butter...brilliant I know), allow it to melt and then add your corn.

Step 6: Dice your chipotle peppers.

Step 7: Add your chipotle peppers and green chilies to the pot.

Step 8: Add the chicken stock and cream to the pot (for those of you keeping track - we are now up to bacon grease, butter and cream, AKA the trifecta).

Step 8: Mix cornmeal with water and add to soup pot.

Step 9: Allow soup to simmer for approximately 15 minutes. If you would like it a bit thicker, add more cornmeal mixed with water. Serve and Enjoy!

Corn Chowder with Chilies

2-3 slices of bacon cut into 1/2 inch pieces

2 TBS butter

1-1.5 onions diced

4ish cups of corn (canned, frozen or fresh)

2 whole chipotle peppers in adobo sauce - finely diced

1 4-oz can of diced green chilies

32 ounces chicken stock (I used bouillon cubes)

1.5 C heavy whipping cream

3 TBS cornmeal

1/4 C. water

salt to taste

Add bacon pieces to a soup pot and cook over medium heat. Throw in diced onion and stir, cooking the onion until translucent. Add the butter and allow to melt. Add corn and cook for a minute or two. Next, add both kinds of chilies and stir.

Pour in the chicken stock and cream. Bring to a boil then reduce heat to low.

Combine cornmeal with water then pour into the soup. Cover and cook for 15 minutes over low heat. If you prefer your chowder to be thicker, add another tablespoon of cornmeal mixed with water and cook for an additional 10 minutes.