Spicy Corn Chowder

Corn Chowder (1 of 3)Corn Chowder (2 of 3)Corn Chowder (1 of 1) Corn Chowder (3 of 3)

Growing up is tough. And serious. And stressful. And lonely. When you leave your childhood home for good, you don’t just instantly recapture that feeling of “home.” It takes a lot of time and the right people to recreate that same safe, cozy feeling.

I have the most vivid memories of lazy Sunday afternoons, voices of football announcers droning on in the background, lounging sleepily on my favorite leather love seat. Knowing that I had the whole day to do nothing, surrounded by people I loved with my mother in the kitchen making something warm and delicious. I knew I was safe. And loved. And warm. And home.

Sunday afternoon I was able to catch and savor one of those fleeting moments of home. I had stopped at the market on the way home from work and grabbed a few items to supplement my weekly CSA share. I had a large load of beautiful corn from our farmer friends and knew I wanted to make a big pot of corn chowder.

As I looked up from my cutting board, I was instantly transported back to those days of comfort and warmth. There were people I loved lounging on my couches. The football announcers were just as droney as ever. And something delicious was certainly being cooked in the kitchen, only this time by me. I don’t spend a terrible ton of time thinking about our future family, as it is still a ways off, but I couldn’t help but think how lovely it will be to really create that feeling of home for our own children someday.

I altered a few things from the original recipe, but when it comes to comfort food, that Pioneer Woman pretty much knows what she’s doing.

Corn Chowder
Author: Adapted from Pioneer Woman.
Serves: 4
  • 4 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
  • 2 Tablespoons Butter
  • 2 whole Yellow Onion, Diced
  • 5-7 ears Corn, Shucked (about 4 Cups)
  • 8-10 Red Potatoes, quartered
  • 1 can Black Beans
  • 1 Green Pepper, diced
  • 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
  • 1 whole 4-ounce Can Diced Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Broth
  • 1 cup Heavy Whipping Cream
  • S&P
  • 3 Tablespoons Corn Meal OR Masa
  • ¼ cups Water
  1. Prepare vegetables.
  2. Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn, beans and potatoes. Stir and cook for one minute. Add both kinds of chilies and peppers and stir.
  3. Pour in chicken broth and cream. Season. Stir and bring to a boil. Reduce heat to low.
  4. Combine cornmeal (or 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 mixed with water. Cook for another ten minutes.
  5. Serve with crusty whole grain bread or tortilla chips!


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