Corn Chowder (Print Version)

# Ingredients:

01 - 3-4 strips of bacon, cut into bits.
02 - 1 large potato, peeled and diced.
03 - 2 celery stalks, finely chopped.
04 - 1 yellow onion, finely chopped.
05 - 4 cups corn (can be fresh or frozen).
06 - 1-2 chipotle peppers in adobo sauce.
07 - 4 tablespoons of butter.
08 - 1 (4-ounce) can of mild green chilies.
09 - 4 cups of chicken stock (use low sodium).
10 - 1 1/2 cups half-and-half cream.
11 - 1/2 teaspoon of salt.
12 - 3 or 4 tablespoons of cornmeal.

# Instructions:

01 - Toss the bacon bits into a big pot and cook on medium for about 3 to 5 minutes.
02 - Add chopped celery and onion. Let it cook for 3-4 min. Stir in butter, then toss in the corn. Stir for 1 minute.
03 - Mix in the diced potato, green chiles, chipotle, chicken stock, half-and-half, and salt. Let it come to a gentle boil, then lower the heat.
04 - Combine cornmeal with a bit of broth. Stir the mix into the soup. Cover it, then simmer gently for 15 minutes.
05 - Stir in more cornmeal mix if it’s not thick enough. Dish it up warm.

# Notes:

01 - Store in the fridge for up to one week.
02 - Works nicely in a slow cooker.
03 - Freezes great—just leave out the cream and potatoes.

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