Roasted Corn Chowder

I am a huge fan of soups during the winter.  I could eat soup almost every day. I am especially fond of corn chowder.  This is a new recipe I tried, and loved.

Ingredients:

2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1 whole Yellow Onion, Diced
1/2 Green Pepper, Diced
2 bags of Super White Sweet Corn, Roasted
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-1/2 cup Heavy Whipping Cream
1/2 teaspoon Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
1/4 cup Water

Roast corn on a baking sheet at 425 degrees for 10-15 minutes.  I like to roast the corn to bring out the natural sugars!

I cut the ends off the bacon to avoid trying to cut raw bacon strips.  It seems easier to just cuts the ends off, and put the rest in a ziploc bag for later use.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes.

Throw in diced onion and green pepper and stir, cooking the vegetables for 3 to 4 minutes. Add butter and melt.

Add roasted corn. Stir and cook for one minute.

Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. The cornmeal is the thickener to the soup.  It makes it rich and creamy corn tasting.

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.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!