Potato Chili Corn ChowderIngredients:
4 pieces of bacon
2 cups of diced potatoes (I cheated and used frozen hashbrowns because I was tired :) )
4 cups of frozen corn
2 T butter
4 cups of chicken broth
1 1/2 cup Heavy Whipped Cream
1/2 onion- diced
4 T cornmeal
1/4 cup water
1 4oz can diced green chilies
1 can chipotle peppers in adobe sauce
1. Cut up the bacon and throw it into a big pot and let it cook for 3 minutes on medium heat. Add the diced onions and saute for another 3-4 minutes.2. Add the butter, let it melt. Then add the chicken broth and potatoes. Let come to a boil, then let cook about 3 or 4 minutes. While it is bubbling, open the can of adobe chilies, and chop some up small. I only chopped up about 1 Tablespoon of them, and I think next time I will add just a little more. Add the can of green chilies, and the chipotle chilies. Then add the whipping cream, and add some salt and pepper. Let all come to a boil again.
3. While it's slowly heating up, mix the cornmeal with the water in a bowl, and throw that into the pot. Once boiling, turn the heat down to low, cover the pot, and let simmer for 15 minutes. Stir, then let simmer without lid on for another 10 minutes.
Your soup is now done. TADA!Tips to wanna-be-chefs: If you don't have cornmeal around, you could always thicken the soup up in step one. After adding butter, you can add 2 Tablespoons of flour, and stir for about 1-2 minutes. Also, you could add chicken to this soup if you wanted. And if you like spice, add as many chipotle peppers as you want! I just am not good with spice!
Hope you all enjoy this recipe! I seriously LOVED it. And, I get to take the leftovers to the office the rest of the week! :)