Corn Chowder

This is the best corn chowder recipe, ever. What's better than curling up with a bowl of creamy, hearty soup on a cold day? I have adapted my recipe from Ree Drummond's original recipe, but mine is healthier without the butter and by using skim milk in place of heavy whipping cream. This can easily become a Double Dinner--just freeze half of it or make a slightly larger batch and freeze the excess for later!

Ingredients:

• 2 slices bacon, cut into pieces
• 1-1/2 yellow onion, diced
• 4 cups frozen corn
• 1 chipotle pepper in adobo, finely diced
• 1 (4 oz) can diced green chilies
• 32 oz low sodium chicken broth
• 1-1/2 cup milk (skim milk works well)
• 4 tablespoons corn meal
• 1 cup potatoes, cut into 1/2-inch cubes

Directions:

1. Cook bacon in large pot or Dutch oven until crispy. Add onion and sauté 3-4 minutes.
2. Add corn and potatoes, stir and cook for a minute, then add chilies and stir well.
3. Add broth and milk and stir. Bring to a boil and reduce heat to low.
4. Carefully sprinkle corn meal into soup (trying to avoid lumping), stirring constantly until incorporated. Let simmer 15 minutes, or until potatoes are cooked. If it still seems too runny, add more corn meal. Season with salt to taste.