Pioneer Woman’s Corn Chowder with Chilies
Updated: Jan 10, 2020
I can’t take credit for any of this recipe: I followed PW’s recipe to a T. Except I didn’t have enough cream, so I topped it off with about 1/2 c. half and half. Oh yeah, speaking of all that cream, like most of PW’s recipes, this isn’t exactly health food. It is, however, delicious. I love corn chowder, I love the spicy/creamy combo, and I love the bacon and chipotle flavors together. Warning: if you’re not a big fan of spice, you might want to only use one chipotle pepper instead of two; this packs quite a bit of heat.
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)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
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.
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.