Potato and Corn Chowder

This recipe is adopted from Pioneer Woman’s Corn Chowder. I have made hers and it is good, but after tasting a friend’s at the football game last night that had potatoes and chicken, I decided to come up with my own!

Ingredients

3 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)

2 Tablespoons Butter

1 Yellow Onion, Diced

2 Bags of Frozen Corn (about 4 cups)

1-2 whole Chipotle Peppers In Adobo Sauce, Finely Diced

1-2 Chicken Breasts Boiled & Shredded

1-2 potatoes diced to roughly the same size

1 whole 4-ounce Can Diced Green Chilies

32 ounces, fluid Chicken Broth

1-1/2 cup Heavy Whipping Cream

1/2 teaspoon Kosher Salt (more To Taste)

3 Tablespoons Corn Meal

1/4 cup Water

Instructions

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir. If it was just for Denver and me, I would put two chipotle peppers, but if it is for others one gives it PLENTY of spice. They are deceiving, trust me!

Add potatoes and shredded chicken. Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat until the potatoes are tender. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

This was a big hit with my family. I doubled the recipe and it was all gone at the end of the night!