Corn Chowder (Print Version)

# Ingredients:

01 - 1 yellow onion, chopped small.
02 - 3-4 strips of bacon, cut into pieces.
03 - 2 sticks of celery, diced.
04 - 2 tablespoons of butter.
05 - 1 large potato, peeled and cut into chunks.
06 - 4 cups of corn, fresh or frozen.
07 - 1-2 chipotle peppers with adobo sauce.
08 - 1 can of mild green chilies (4 oz).
09 - 4 cups of chicken broth (low-salt).
10 - 1 1/2 cups of half-and-half.
11 - 3-4 scoops of cornmeal.
12 - 1/2 teaspoon of salt.

# Instructions:

01 - In a big pot, fry bacon bits on medium for about 3-5 minutes.
02 - Toss in the celery and onions, cooking for a few minutes (3-4). Stir in butter and corn for another minute.
03 - Throw in the potato, chilies, salt, half-and-half, and broth. Let it gently boil, then lower the heat.
04 - Stir the cornmeal with some of the broth and mix it into the soup. Cover it and let it simmer for 15 minutes on low.
05 - If the soup’s too thin, stir in more cornmeal mix. Enjoy hot!

# Notes:

01 - You can prepare it a week in advance.
02 - Works great in a slow cooker.
03 - Freezes well, but skip adding the potatoes and cream first.

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