Corn Chowder with Chilies

a la Pioneer Woman

2 slices bacon, cut into 1/2 in chunks
2 T butter

1 1/2 yellow onion, diced

5 ears corn, shucked (about 4 cups)

2 whole Chipotle Peppers in Adobo Sauce, finely diced

1 whole 4 oz can green chilies

32 oz, fluid Low-Sodium Chicken Broth

1 1/2 c whipping cream

1/2 t Kosher salt, more or less to taste

3 T cornmeal or masa

1/4 c water

Slice corn kernals off the cob. Set aside.

Add bacon pieces in a pot over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3-4 minutes. Add butter and melt. Add corn. Stir for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to boil. Reduce heat to low.

Combine cornmeal (0r masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal and water. Cook for another 10 minutes.

Chef's note: those chipotle peppers are hot hot hot! 2 peppers was way spicy enough for me.