Cut the potatoes into 1/2 inch cubes add to sauce pan with the chicken broth. Cook until fork tender. While the potatoes are cooking, cut the bacon into 1/2 inch pieces or smaller and put them into a heavy bottom pan or dutch oven over medium heat. Cook for 3 to 4 minutes and then add the diced onion and butter. Cook until the onions are translucient. Add both types of corn. Stir and cook for a minute or so. Now add both types of chillies and stir. Stir in some salt and pepper. By this time the potatoes shold be ready to add to the mix. After adding the potatoes, including the chicken broth, stir in the cream and bring to a boil. Reduce heat to low. Combine masa or cornmeal with some water. Stir to combine and add to the chowder. Cover and cook for 15 minutes over low heat. If the chowder is too thin add an additional tablespone of the masa with water and cook for an additional 10 minutes.
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 237 (56%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 63.1mg||19 %|
|Sodium 565.1mg||19 %|
|Potassium 713.4mg||19 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 40g|
|Protein 8.6g||12 %|
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Calories per serving: 427
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