tags:
  - "#soup"
  - "#spicy"
  - "#sickfood"Copy

• 2 slices bacon, diced
• 2 tbsp butter
• 1tsp turmeric
• 1 yellow onion (or quarter onion for folk who aren't fans of onion
• 5 ears corn, shucked (~4c, equal to ~2 bags frozen sweet corn, can comfortably go a little over)
• 1 to 2 cups diced white potatoes (optional, Alese doesn't like them big, less and smaller)
• 2 whole chipotle peppers in adobo sauce, finely diced. Remove seeds to reduce heat a little
• 1 can diced green chilies (or 2 if you like green chilies)
• 32oz (4c) chicken broth
• 1 1/2 c heavy whipping cream
• 1/2 tsp kosher salt (more to taste)
• 3 tbsp corn meal or masa (heaping teaspoons, I usually end up with around 5)
• 8 oz cheddar cheese shredded

1. Collect corn kernels (if shucking, otherwise just have the frozen corn handy)
2. Render fat from bacon in dutch oven. Either leave in the bacon for the soup, or remove to sprinkle on top. I usually remove it to keep it crispy.
3. Add onion to bacon fat, cook until translucent, 3-4min
4. Add butter and let melt
5. Add turmeric, stir
6. Add potatoes, stir, cook for a minute
7. Add corn, stir, cook for a couple minutes (until corn is at least warm)
8. Add all chilies and stir
9. Pour in broth, cream, and salt
10. Stir and bring to boil, reduce heat
11. Simmer for 10 min if using potatoes otherwise skip to 12
12. Put corn meal/masa in bowl. Use ladle to transfer some of the broth into the bowl and combine with masa until creamy; return to bowl
13. Simmer another 15 min. Watch consistency of soup, add more masa/corn meal as necessary to reach desired consistency
14. Turn off heat, stir in cheese until it's combined
15. Eat

https://www.thepioneerwoman.com/food-cooking/recipes/a9492/corn-chowder-with-chilies/