Saturday, April 14, 2012


Pat’s  Corn Chowder with Chiles


3 slices of bacon, cut into ½ inch pieces or smaller
2 T  Butter  
1 ½ whole yellow onion diced
1 green or red bell pepper chopped fine
1 carrot chopped fine 

              Cook   10 minutes
3  16 oz bags of frozen corn  or fresh on the cob

2  whole chipotle poppers in Adobo Sauce, Finely diced  (very hot - 1 would work )

1 whole 4 oz can Chipotle peppers diced green chilies.

32 oz. fluid low sodium chicken broth  (or vegetable)  or more

2 potatoes chopped into small cubes or more

½ t Kosher salt   to taste
5 T  corn meal or Masa
4 T Flat parsley
32  non fat milk  (cream, half and half okay too)


Saute bacon pieces a couple of minutes.
Add diced onion, carrots, and bell peppers .
Add both kinds of chilies, chicken broth, salt

Bring to boil. Reduce heat.

Add milk.

Mix Masa with water. Add to soup.  (I just sprinkle it in the soup and stir.)
Cook 15 minutes. 

Too thick?  Add water until it looks good.
 I added at least another pint of water. 

Add chopped parsley at the end.  Cook for 3 minutes or so.

Salt to taste.

Notes:  All ingredients can vary.
Its nice to know you can’t go wrong.

Well the chilies are the ones that can give you trouble. 
Do not use more then TWO.  They are hot.  And smokey.

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