Ingredients

The following ingredients have 4 Servings
  • 3-4 slices bacon (, chopped)
  • 1 yellow onion (, diced)
  • 2 ribs celery (, chopped)
  • 2 Tablespoons butter
  • 4 cups corn (, fresh or frozen (about 5 ears))
  • 1 large potato* (, peeled and chopped)
  • 1-2 whole chipotle peppers in adobo sauce* (, finely diced)
  • 4 ounce can mild diced green chiles (, undrained)
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups half and half (, cream, or whole milk)
  • 1/2 teaspoon salt
  • 3-4 Tablespoons cornmeal

Instruction

  • Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
  • Add the diced onion and celery 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, green chilies and chipotle chilies.
  • Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a low boil. Reduce heat to low.
  • Ladle some of the soup broth into a bowl and stir 3 tablespoons of cornmeal into it, stirring until smooth. Pour into the soup pot. Cover and cook for 15 minutes over low heat.
  • If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little broth.
  • Serve in a yummy homemade bread bowl!