Prep: 5 min Cook: 35 min Total: 40 min Servings: 8 Cal: 226

Ingredients

• 3 slices bacon , chopped
• 2 Tablespoons butter
• 1 yellow onion , diced
• 2 ribs celery , chopped
• 4 cups corn , fresh or frozen (about 5 ears)
• 1 large russet or yukon gold potato , peeled and chopped
• 1-2 whole chipotle peppers in adobo sauce , finely diced*
• 4 ounce can diced green chiles , undrained
• 4 cups low-sodium chicken broth
• 1 1/2 cups half and half , cream, or whole milk
• 1/2 teaspoon salt
• 3 Tablespoons cornmeal
• 1/4 cup water

Instructions

• Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
• Add the diced onion and celery and stir, cooking 3 to 4 more minutes. 
• Add butter and stir until melted. Add corn. Stir and cook for one minute.
• Add chopped potato, green chilies and chipotle chilies.
• Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a boil. Reduce heat to low.
• Combine cornmeal with water. 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 a little water. Cook for another few minutes.
• Serve in a yummy homemade bread bowl!

Notes

*Chipotle Peppers in Adobo Sauce can be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (depending on spice preference), dice them and add to the soup. 

Prep: 10 min Cook: 25 min Total: 35 min Servings: 6 Cal: 281

Ingredients

• 2 slices thick cut bacon diced
• 1 medium onion diced
• 1 stalk celery sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes diced
• 3 cups fresh or frozen corn
• 3/4 cup whole milk or cream
• 2 tablespoons corn starch
• cheese, green onions, bacon bits as desired for serving

Instructions

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
• Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve as desired.

Prep: 10 min Cook: 25 min

INGREDIENTS

For the soup

• 1 large onion (1 ½ cups chopped)
• 3 cloves garlic
• 1 15-ounce can artichokes
• 3 tablespoons butter
• 3 bay leaves
• 2 23-ounce jars Muir Glen diced fire-roasted tomatoes or 2 28-ounce cans diced tomatoes
• 1 cup water
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• ¼ cup grated Parmesan cheese
• ½ teaspoon kosher salt
• Pecorino Romano cheese (for garnish)

For the garlic croutons

• 2 cups bread, cut into cubes
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon garlic powder

INSTRUCTIONS

1. Chop the onion and mince the garlic. Drain and roughly chop the artichokes.
2. In a large soup pot, heat the butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
3. To the pot, add the artichokes, canned tomatoes,water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes.
4. Remove the bay leaves. Using an immersion blender (or transfer to a standard blender), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary. Garnish with croutons and shaved Pecorino Romano cheese and serve. (Tip: The soup becomes thicker after refrigeration, so if reheating you may need to stir in a bit of water or milk to achieve the correct consistency.)
5. To make the garlic croutons: Preheat the oven to 300°F. Cut the bread into small cubes and place in a small bowl. Mix with the olive oil, kosher salt and garlic powder. Line a baking sheet with parchment paper and top with the bread cubes. Bake until golden, about 15 minutes, then let cool for a few minutes before serving. (Croutons can be made in advance and stored in a sealed container until ready to use.)