Tuesday, March 18, 2014

corn chowder... 1 hour

the goods:

5 ears of corn, shucked, and kernels sliced off
2 slices bacon, cut into 1/2-inch pieces
1 medium yellow onion, diced
2 chipotle peppers in adobo sauce, finely diced
4 cups (1 quart) chicken broth
1 and 1/2 cups heavy whipping cream
1 can (4 ounces) diced green chiles
3 tablespoons cornmeal

In a large soup pot over medium heat, cook bacon until the fat begins to render, about 2 minutes. Add the onion to the pot and cook until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes. Add the corn kernels and chipotle peppers, stir to combine and continue cooking for about 3 minutes. Pour in the broth and cream and stir to combine. Add the green chiles and let the soup simmer for 25-30 minutes. Mix the cornmeal with 1/4 cup water and stir with a fork to combine. Add it to the soup and simmer for 10 minutes more. Season with salt and serve!

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