This soup might be the best I’ve ever made. It’s a little bit sweet, a little spicy, and those bits of corn just make it oh so soothing and delicious! Perfect for the cold wintertime.
YIELD: 6-8 servings
TIME: 45 minutes
2 slices bacon, cut into 1/2″ pieces
2 Tbsp butter
1-1/2 yellow onions, diced
5 ears corn, shucked and sliced off the cob
2 whole chipotle peppers in Adobo sauce, finely diced
4 oz diced green chiles
32 oz chicken broth
1-1/2 cups heavy whipping cream
1/2 tsp salt
3 Tbsp cornmeal
1/4 cups water
Cook bacon pieces in a large pot for a couple of minutes; add diced onion and cook for 3-4 minutes. Add butter and corn, and cook for 1 minute. Add both kids of chiles and stir; pour in chicken broth, cream, and salt. Bring to a boil, reduce heat to low, and combine cornmeal with water. Pour into the chowder, cover, and cook for 15 minutes over low heat. Once consistency is reached, serve warm with fresh bread.
Hope y’all enjoy!