Easy Corn Chowder (Print Version)

# Ingredients:

01 - Finely dice 1 yellow onion.
02 - Slice 3–4 strips of bacon into small bits.
03 - Chop 2 ribs of celery into pieces.
04 - Measure out 2 tablespoons of butter.
05 - Get 4 cups of corn—freshly cut or frozen.
06 - Peel and chop a big potato.
07 - Use 1–2 chipotle peppers from adobo sauce.
08 - 1 small (4 oz) can of mild green chilies.
09 - Have 4 cups of low-sodium chicken broth ready.
10 - Pour 1 1/2 cups of half-and-half.
11 - Add 1/2 teaspoon of salt.
12 - Mix in 3 to 4 tablespoons of cornmeal.

# Instructions:

01 - Sauté the chopped bacon in a big pot on medium heat for about 3–5 minutes.
02 - Toss in celery and onion; let them cook for around 3–4 minutes. Add butter and corn, stir and cook for a minute.
03 - Stir in the potato, chilies, salt, broth, and half-and-half. Heat it up until it boils a little, then lower the temperature.
04 - Combine cornmeal with a bit of broth separately. Stir this mixture into the pot. Cover it up, and let it cook on low for about 15 minutes.
05 - If the soup needs to be thicker, add more cornmeal mixture. Serve warm and enjoy.

# Notes:

01 - Store it in the fridge for up to one week.
02 - Can also be prepared in a slow cooker.
03 - Leave out potatoes and cream if you plan to freeze it.

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