Tuesday, November 2, 2010

Some recipes are a little corny...

Excuse the cheesy title - being witty isn't always do-able after a long day! However, whipping up a yummy chipotle Corn Chowder IS do-able. I spotted the recipe for this soup on one of my favorite blogs, The Pioneer Woman, and knew I'd have to give it a whirl. I won't lie, I was a bit hesitant since I'm married to a man who thinks red meat deserves it's due justice morning, noon, and night, so a meal that is basically all veggies? Ehhh... I knew it would have to be top notch to win him over. And guess what? It was! I adjusted the original recipe slightly by using frozen corn, adding a chipotle pepper, adding more cream, and playing with the amount of cornmeal but myself and my dinner dates (my dear husband and culinary guru father!) agreed that it was quite delicious and a perfect soup for a crisp fall night.

Also - This could easily be made vegetarian by omitting the bacon and using vegetable stock instead of chicken. I don't know why you WOULD omit the bacon but I won't judge you if you do :)


Chipotle Corn Chowder
(adapted from The Pioneer Woman)

2 slices bacon, cut into 1/2-inch pieces
2 tablespoons butter
1/2 large yellow onion, finely diced
32 ounces frozen corn, thawed
3 whole chipotle peppers In adobo sauce, finely diced + 2 tablespoons of the adobo sauce
1 whole 4-ounce can diced green chilies
32 ounces, fluid low sodium chicken broth
2 cups heavy cream
½ teaspoons kosher salt
6 tablespoons corn meal
1/2 cup water

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal 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.

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