Wednesday, November 3, 2010

PW's Corn Chowder with Chilies

I have to start out by saying that we don't eat a lot of soups at our house.  I'm not quite sure why, but we just don't.  This is the second one I have made in the last few weeks, remember the Baked Potato Soup.  I think we still both have this notion that it's not very filling, but once I saw this recipe for Corn Chowder over at the Pioneer Woman's website I decided to give it a shot!
Oh man, it was so simple!  The hardest part was cutting up the frozen bacon! :)  That's about the point I realized that my knives could use a serious sharpening!  Have I done it yet, no...maybe I can talk C into it this weekend.  Something about sharpening knives makes me nervous!  Anyway, after the bacon debacle it was basically opening cans and cartons and waiting patiently!  I opted to use a bag of frozen corn kernels rather than fresh corn, I'm all about simplicity people.  If you haven't figured that out yet, you aren't really reading my blog!  The smell of the chilies cooking is something else.  I opted to use a couple of teaspoons of Mrs. Dash Southwest Chipotle Seasoning rather than the Chipotle in Adobo from a can.  I had a bad experience with it last year, and I haven't gotten over it!  I was so upset about the oh so spicy, inedible dinner that I still haven't forgiven the Chipotle in Adobo!  Maybe one day we can be friends again, but not anytime soon!
I let the soup sit for a while after I added the corn meal, but I never got it to thicken up like the Pioneer Woman's, but let's face it...I'm no Pioneer Woman.  I am me and that's enough!  Even though it never really thickened up, it still tasted so refreshingly delicious.  As C said, who thought corn and chilies in a soup would taste so good!
Corn Chowder with Chilies
Adapted from: the Pioneer Woman

2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
½ Onion, Diced
1 bag frozen corn (need about 4 cups)
2 teaspoons Mrs. Dash Southwest Chipotle seasoning
4-ounce Can Diced Green Chilies
32 ounces Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ teaspoons Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water
"(Carefully) slice the corn kernels off the cob. Set aside.
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 (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!"

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