Try this Pioneer Woman Corn Chowder recipe, or contribute your own.
Suggest a better description1. With a sharp knife, slice off the kernels from the cob.
2. Next, cut some bacon into 1 inch pieces. I like to just open up a package and lop an inch off the whole thing.
3. Cook the bacon pieces in a large pot over medium heat until the fat begins to render, about 2 minutes.
4. Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
5. Next, throw in the corn kernels. Stir them around and allow them to begin cooking.
6. Crack open a can of chipotle peppers.
7. Mince up a couple of peppers.
8. Then stir them into the corn. Continue cooking for about 3 minutes.
9. After that, pour in the low-sodium chicken broth.
10. Followed by the heavy cream.
11. Stir around to combine.
12. Add the green chiles.
13. Let the soup simmer for 25 to 30 minutes.
14. At that point, mix the cornmeal with 1/4 cup water and stir together.
15. Stir the mixture into the soup and simmer for another 10 minutes, or until thickened. Taste and add salt if needed.
16. Serve in bowls with warm corn tortillas on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 261 | ||
Calories from Fat: 134 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 44.3mg | 14 % | |
Sodium 242mg | 8 % | |
Potassium 188.4mg | 5 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 25.4g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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