Mrs. Regueiro's Plate: Corn Chowder with Chiles

Thursday, October 21, 2010

Corn Chowder with Chiles

This dreary and very rainy weather in So.Cal is killing any desire for me to make anything in the kitchen. Rainy days make me want to pull up in my snuggie on the living room couch, watch some trashy reality TV and eat something warm and comforting. Yes, I watch too much trashy reality TV at times, but it's one of those things that I love to hate, hate to love all at the same time. So last night, when I needed something warm and comforting, nothing says comfort to me like a big bowl of soup.

I love having a big batch of soup already made for the week just in case I have one of these lazy kitchen days. (Luckily for me, I made this batch of soup on crazy errand Sunday to enjoy throughout the week). This is a great basic recipe that is easy to follow especially if you have never made chowder before. It is versatile enough if you want to add a few of your own ingredients to fancy it up a bit. Try adding diced carrots and celery and diced potatoes to make it more filling if you desire. Enjoy this corn chowder with some nice crusty sourdough bread or dinner rolls. It's such a comforting meal to have for these dreary rainy days. Delicious!
Corn Chowder with Chiles
Adapted from Pioneer Woman
2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons unsalted Butter
1-½ whole yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups) or use frozen corn
1 to 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced - remove the seeds
1 whole 4-ounce Can Diced Green Chilies
32 ounces, Low Sodium Chicken Broth
1-½ cup milk or (heavy whipping cream or half-n-half)
½ teaspoon Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cup Water
small handful of cilantro, chopped finely
Sour cream (optional)

Using a bundt pan, place a corn kernel in the hole and carefully slice the kernels off the cob. Set aside.

In a large dutch oven over medium high heat, add 1 tablespoon of butter and add the bacon. Cook until it is nice and crispy. Add the diced onions and stir to combine, and cook until the onions are soft and tender, about 5 minutes.

Add the butter and corn and stir to combine, and cook for a minute. Add the diced chiles and chipotle chiles and mix to combine.

Add the milk and chicken broth and bring to a boil. Taste for seasonings, add salt and pepper if needed. Reduce heat to a low simmer.

In a small bowl, combine the cornmeal with water. Mix well to combine and mix into the chowder. Cover and cook for 14 minutes over low heat. Dip a wooden spoon into the bowl, if the chowder is not thick like a gravy add another tablespoon of cornmeal mixed with water. Cook for additional ten minutes.

Ladle soup into bowls and serve. Garnish with a little scoop of sour cream, chopped bacon bits and cilantro. Yum.

Review: This was a great corn chowder to enjoy on a rainy day and filled my tummy with ooey gooey warmth. If you are not a fan of the spice, add less or none of the chipotle peppers to the soup. It adds a hint of smokiness of spice to the creamy goodness, it may surprise you. You'll be chowing down the entire bowl before you know it!

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