I love corn so much, I eat corn bread with my corn chowder. My sister-in-law shared this recipe for corn chowder she found on Pioneer Woman blog. It is so freaking good. That is as close as I will ever get to swearing on this blog, but this soup deserves an expletive adjective. Let's make it!
You will need: 5 ears of corn, 1 1/2 cups whipping cream, 2 chipotle peppers in adobo sauce, 2 tblspns butter, 32 oz. low sodium chicken broth, 4 oz chopped green chilies, 1 big yellow onion, 2 slices of bacon chopped into 1/2 inch pieces. Not shown: 3 tblspns corn meal, 1/4 cup water and salt to taste.
Chop your onion. Shuck and cut off the kernels from your corn. Slice your bacon, and dice two chipotle peppers, too. Make sure to wash your hands after you touch the peppers!
In a dutch oven or heavy-bottomed pot, cook the bacon on medium heat until it starts to crackle and shrink. Add onions and cook for 3-4 minutes. Plop the butter in and stir to melt. Pour in the corn and cook for about a minute. Next, stir in both kinds of peppers. Pour in the whole box of chicken broth and 1 1/2 cups of cream. Stir till combined and bring to a boil. Meanwhile, stir together the water and corn meal until the corn meal dissolves. Once the soup is boiling, reduce heat to low and add the corn meal, water concoction. Cook over low heat for 15 more minutes. The soup should be much thicker now. If you would like to make it even more creamy, add a bit more corn meal and water mixed together and cook for another 10 minutes. Now it's ready! Serve it with some delicious bread, preferably corn bread. I'll share my recipe soon!
Spicy Corn Chowder
from The Pioneer Woman
2 slices bacon
2 tblspns butter
1 large yellow onion
5 ears corn
2 chipotle peppers in adobo sauce
4 oz can of diced green chilies
32 oz low sodium chicken broth
1.5 cups heavy cream
salt to taste
3 tblspns corn meal
1/4 cup water
Chop your onion. Shuck the corn and cut off the kernels. Slice your bacon, and dice two chipotle peppers.
In a dutch oven or heavy-bottomed pot, cook the bacon on medium heat until it starts to crackle and shrink. Add onions and cook for 3-4 minutes. Plop the butter in and stir to melt. Pour in the corn and cook for about a minute. Next, stir in both kinds of peppers. Pour in the whole box of chicken broth and 1 1/2 cups of cream. Stir till combined and bring to a boil.
Meanwhile, stir together the water and corn meal until the corn meal dissolves. Once the soup is boiling, reduce heat to low and add the corn meal, water concoction. Cook over low heat for 15 more minutes and serve.
P.S. I know what you're thinking. "Why are these photos so bad? When I looked at the Pioneer Woman blog, her pictures were much more appetizing and artistic." Well, I have a few excuses. My kitchen has no windows, so there is no natural light which makes for better pictures. During the summer I would often place plates on the floor of the living room so I could get some sun light for optimal photos! But now that it's fall, the sun basically sets at 4 pm, way before dinner is ready, so even that isn't an option. You'll just have to wait till next summer for more pleasing pictures!
Spicy Corn Chowder
from The Pioneer Woman
2 slices bacon
2 tblspns butter
1 large yellow onion
5 ears corn
2 chipotle peppers in adobo sauce
4 oz can of diced green chilies
32 oz low sodium chicken broth
1.5 cups heavy cream
salt to taste
3 tblspns corn meal
1/4 cup water
Chop your onion. Shuck the corn and cut off the kernels. Slice your bacon, and dice two chipotle peppers.
In a dutch oven or heavy-bottomed pot, cook the bacon on medium heat until it starts to crackle and shrink. Add onions and cook for 3-4 minutes. Plop the butter in and stir to melt. Pour in the corn and cook for about a minute. Next, stir in both kinds of peppers. Pour in the whole box of chicken broth and 1 1/2 cups of cream. Stir till combined and bring to a boil.
Meanwhile, stir together the water and corn meal until the corn meal dissolves. Once the soup is boiling, reduce heat to low and add the corn meal, water concoction. Cook over low heat for 15 more minutes and serve.
P.S. I know what you're thinking. "Why are these photos so bad? When I looked at the Pioneer Woman blog, her pictures were much more appetizing and artistic." Well, I have a few excuses. My kitchen has no windows, so there is no natural light which makes for better pictures. During the summer I would often place plates on the floor of the living room so I could get some sun light for optimal photos! But now that it's fall, the sun basically sets at 4 pm, way before dinner is ready, so even that isn't an option. You'll just have to wait till next summer for more pleasing pictures!
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