CORN CHOWDER PIONEER WOMAN RECIPES

Steps:

• In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out boules and serve immediately.

Steps:

• Slice the kernels off the corn cob.
• Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
• Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
• Throw in the corn kernels and stir.
• Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
• Pour in the low sodium chicken broth followed by a splash of heavy cream.
• Stir to combine.
• Add the green chilies.
• Let the soup simmer for 25 to 30 minutes.
• Mix the cornmeal with 1/4 cup water and stir together.
• Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
• Taste and add salt if needed.
• Serve in bowls with warm corn tortillas on the side.