Corn Chowder (Pioneer Woman)

1. 1

   Slice the kernels off the corn cob.

2. 2

   Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.

3. 3

   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.

4. 4

   Throw in the corn kernels and stir.

5. 5

   Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.

6. 6

   Pour in the low sodium chicken broth followed by a splash of heavy cream.

7. 7

   Stir to combine.

8. 8

   Add the green chilies.

9. 9

   Let the soup simmer for 25 to 30 minutes.

10. 10

    Mix the cornmeal with 1/4 cup water and stir together.

11. 11

    Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.

12. 12

    Taste and add salt if needed.

13. 13

    Serve in bowls with warm corn tortillas on the side.

* Per serving · 4 servings · Values may vary.