Spicy Corn Chowder

This is a quick throw together dinner. Other than the cream and chilies, it should be all stuff you keep on hand. I got it from The Pioneer Woman--I've made this a lot for cold winter nights. The recipe is about enough for 4 adults as a main, or 8 as a starter.

Ingredients

• 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
• 2 Tablespoons Butter
• 1-1/2 whole Yellow Onion, Diced
• 5 ears Corn, Shucked (about 4 Cups)
• 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced (you buy these in a can in the mexican section of your grocery store--just pull out two and save the rest for later!)
• 1 whole 4-ounce Can Diced Green Chilies
• 32 ounces, fluid Low Sodium Chicken Broth
• 1-1/2 cup Heavy Whipping Cream
• 1/2 teaspoon Kosher Salt (more To Taste)
• 3 Tablespoons Corn Meal OR Masa
• 1/4 cup Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

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.

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

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

White Chili

Taken from Betty Crocker with adaptations by Mandi Adams

1 TB vegetable oil
2 medium onions, chopped (approx 1 cup)
2 cloves garlic, finely chopped or minced
2 cups chopped chicken breast

3 cups chicken broth
2 TB chopped fresh cilantro or ½ teaspoon ground coriander
2 TB lime or lemon juice
3 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano leaves
1 tsp honey

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) or 2 cups of great northern beans, drained
1 can (15 oz) or 2 cups butter beans, (or large lima beans) drained

Crushed tortilla chips
Fresh diced tomatoes
Shredded cheese (cheddar or Mexican blend)
Sour Cream


Heat oil in 4-quart Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Add chicken & cook until done.

Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 20 minutes.

Serve hot and garnish with corn tortilla chips, diced tomatoes, shredded cheese, and sour cream if desired.

I usually double the recipe because it makes great leftovers and freezes well, too.