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.
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.