Corn Chowder (Print Version)

# Ingredients:

01 - Chop 3-4 slices of bacon.
02 - Dice a yellow onion.
03 - 2 celery stalks, finely chopped.
04 - Use 2 tablespoons of butter.
05 - 4 cups of corn, fresh or frozen works.
06 - Peel and chop 1 big potato.
07 - Add 1-2 chipotle peppers with adobo sauce.
08 - 1 small can (4 oz) of mild green chiles.
09 - Pour in 4 cups of chicken broth, low-sodium suggested.
10 - Use 1 1/2 cups of half and half.
11 - Add 1/2 teaspoon of salt.
12 - 3-4 tablespoons of cornmeal for thickening.

# Instructions:

01 - In a big pot, fry bacon bits on medium for about 3-5 minutes.
02 - Toss in celery and onion, cook 3-4 minutes. Add corn and butter, stir 1 minute.
03 - Drop in the potato, chilies, broth, half & half, and some salt. Heat to a gentle boil, then simmer.
04 - Combine cornmeal with a little broth. Stir it into the pot, cover, and let it cook for 15 minutes on low.
05 - Check the thickness; add more cornmeal slurry if needed. Serve warm and enjoy.

# Notes:

01 - Keeps fresh up to a week if made in advance.
02 - Works great in a slow cooker too.
03 - For freezing, skip the potatoes and cream.

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