Easy Corn Chowder (Print Version)

# Ingredients:

01 - 3-4 strips of bacon, cut into pieces.
02 - 1 medium yellow onion, chopped fine.
03 - 2 celery stalks, diced.
04 - 2 tbsp of butter.
05 - Four cups of corn, use fresh or frozen.
06 - 1 big potato, peeled and cubed.
07 - 1 or 2 chipotle peppers in adobo sauce.
08 - 1 small (4 oz) can of green chiles.
09 - 4 cups of chicken broth (use the low-sodium kind).
10 - 1 1/2 cups of half and half.
11 - Half a teaspoon of salt.
12 - 3-4 spoons of cornmeal.

# Instructions:

01 - Toss the bacon pieces into a big pot, medium heat, for 3-5 minutes till crispy.
02 - Drop the onion and celery in, stir and cook for about 3 minutes. Throw in butter and corn; give it a minute.
03 - Toss the potato, green chiles, broth, cream, and a pinch of salt in. Let it come to a light boil, then lower the heat.
04 - Blend cornmeal with a little broth first, then stir it into the soup. Cover it up and let it simmer for 15 minutes.
05 - If it’s not thick enough, mix in more cornmeal blend. Dish it out while it’s hot.

# Notes:

01 - Good in the fridge for up to a week.
02 - Works well in a slow cooker.
03 - Skip the potatoes and cream if freezing.

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