Bacon Chili Corn Chowder
By garciamoss
Ingredients
- 3 slices bacon, chopped into 1/2-inch pieces
- 1 1/2 large yellow onions, diced
- 1/2 cup scallions, chopped
- 2-3 tablespoons butter
- 6 ears corn, shucked, shaved off the cob (5 cups)
- 1-3 whole Chipotle peppers in Adobo sauce, diced
- 1 can (4 oz) diced green chilies
- 32 ounces low-sodium chicken broth
- 2 cups heavy cream
- 3 tablespoons Masa
- salt and pepper, to taste
Details
Adapted from 12tomatoes.com
Preparation
Step 1
In a large pot, cook your bacon pieces over medium heat. Once the bacon fat begins to render, add in the diced onion. Stir and cook for 3-4 minutes. (Optional: remove some of bacon and save for garnish.)
After the onions start to soften, add butter to the pot, let melt and then add corn. Stir and cook for 2 minutes.
Add both chilies and stir, cooking for 1-2 minutes.
Pour in chicken broth and bring to a simmer, then pour in cream.
In a small container, combine Masa (or cornmeal) with a little bit of water and mix together, then pour into the soup. Allow to cook and thicken for around 15 minutes. (If you want it to be thicker, add more Masa or cornmeal with water. Then let simmer for another 10-15.)
You'll also love
- Carrot Cake with Cream cheese... 4/5 (53 Votes)
- STRAWBERRY COLADA IN BLUE 4.4/5 (14 Votes)
- Potato Breakfast Gratin with Red... 4.3/5 (15 Votes)
- Potato and Corn Chowder 4.4/5 (14 Votes)
- Caramel Popcorn Cookies 4.4/5 (17 Votes)
- Buttermilk Marinated Pork Chops 4.2/5 (15 Votes)
- Dublin Coddle Irish Sausage,... 4.1/5 (35 Votes)
Review this recipe