Description

If you like corn chowder and are a bacon lover, then you will fall head over heals in love with this chowder. It is spicy, sweet and creamy with a crunch. Adjust the amount of peppers and chilis to your taste.

Ingredients

• 4 slices bacon, chopped into 1/2 inch pieces
• 1 -2 large yellow onions, diced
• 3/4 c. scallions, chopped
• 3 T. butter
• 6 ears corn, shucked, shaved off the cob (5 cups)
• 2 whole Chipotle peppers in Adobo sauce, diced, or to taste
• 4 oz. diced green chilies
• 32 oz. low-sodium chicken broth
• 2 c. heavy cream
• 3 t. Masa or cornmeal
• salt and pepper, to taste

Steps

1. In a large pot or Dutch oven, cook bacon over medium heat. When the bacon fat begins to render, add in the diced onion. Stir and cook for 3-4 minutes. Save some bacon pieces for later to garnish on top of soup, if you would like.
2. When the onions start to soften add in the butter. Let it melt, then add in the corn. Stir and cook for 2 minutes.
3. Add chilies and stir, cooking for 1-2 minutes. Pour in chicken broth and bring to a simmer, then pour in cream.