this stuff is soooooo good! i made it for the first time about 2 months ago and have made it at least 3 times since. everyone loves it. 2 of my nephews regularly request it when i am in charge of making dinner. its super easy and has a huge payoff in the praise and adulation you will receive when you serve this. if you are feeding 4 or more people, you wont have leftovers, so consider doubling the recipe-if you do have leftovers, it stores well, but dont worry, it wont last long.
as usual, i neglected to take any pictures, but if you click on the link below, you will see all of pw's awesome, step,by step shots.
corn chowder with chilies
adapted from the pioneer woman
* 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
* 2 Tablespoons Butter
* 1-½ whole Yellow Onion, Diced
* 5 ears Corn, Shucked (about 4 Cups)i used frozen and it worked great
* 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced (2 might be too spicy, so alter for your tolerance level)
* 1 whole 4-ounce Can Diced Green Chilies
* 32 ounces, fluid Low Sodium Chicken Broth(i only had regular and it was delicious)
* 1-½ cup Heavy Whipping Cream(see comments further down)
* ½ teaspoons Kosher Salt (more To Taste)
* 3 Tablespoons Corn Meal OR Masa
* ¼ cups Water
(Carefully) slice the corn kernels off the cob. Set aside. dont forget you can use frozen. fresh is hard to get this time of year. might be impossible. not sure, i have never attempted to purchase fresh corn in november, but i am thinking it would be scarce.
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. i have made this recipe several times and the best results have been with heavy cream. i have used whole milk and half and half and it tastes great, but the texture isnt the same.
Combine cornmeal (or masa) 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.
Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!