I must admit, for the past three weeks I felt I was in a warped zone. Like I had lost my “groove” around here at home. I fell behind on house work, hardly any activities were scheduled for my girls, and my husband had to get take-out more than what we are used to. That isn’t like us. I don’t condemn any one whose schedules become busy in which the only option is take-out. Hey, you gotta do what you gotta do during those times. “Can I get a witness?!”
I had many “me” moments. The ones when you need to just sit in your minivan and hear yourself breathe, finish a thought, or most importantly, pray. (I love my minivan!) A lot happened in less than three weeks and I needed to process. I am thankful for a husband who is understanding and quite the help. 🙂 Today, things are back to normal…Thank God! I decided I was going to get back in and push through, so I headed to the kitchen. I wanted to try a new recipe which gave me the feeling of a fresh start or more like a reset.
I chose Corn Chowder. For me, recipes are guidelines and I end up adding a bit of my own spin to it. I’ve never had corn chowder before but after studying the recipe, it read delicious all over. It was also perfect timing in making this dish because corn is in season. Strawberries are also in season and I made a great dessert the following day.
So, here is my version of Corn Chowder inspired by the Pioneer Woman!
Warning: it does have a bit of a kick.
Spicy Roasted Corn Chowder
5 ears of corn
3 slices of bacon, cut into 1/2 inch pieces
1 medium yellow onion, diced
2 to 3 whole chipotle peppers in adobo sauce, finely diced
4 cups low-sodium chicken broth
1 1/2 cups heavy whipping cream
3 tablespoons of can diced green chiles
3 tablespoons cornmeal
Salt and pepper to taste
Roast the ears of corn on a flat skillet. This releases a bit of a sweet flavor. With a sharp knife, slice off the kernels from the cob. Set aside in a clean bowl.
Cook the bacon pieces in a dutch oven or a large pot over medium heat for about 2 minutes. Add the diced onion to the pot and cook until translucent for about 5 minutes, still leaving the bacon chewy. Add the corn kernels. Give all the ingredients a good stir.
Add the chipotle peppers, stirring some more. Allow for ingredients to cook for another 2 minutes.
You might notice that the ingredients might have sticked to the bottom of your pot. That is ok. Pour in the low-sodium scrapping the bottom of your pot with a whisk or wooden spoon. This releases more flavor.
Add the heavy cream and stir to combine well. Add the green chiles. You can omit the green chiles but do not, under any circumstance, take the chipotles out. Unless it’s for a medical reason, then I guess it’s ok. The chipotle peppers open this dish to another level.
Meanwhile, mix the cornmeal in 1/4 cup of cold water. Stir in the mixture into the soup and simmer for another 10 minutes or until thickened to your liking. Give it a taste check and add salt if needed. Allow for the soup to simmer for about 20 minutes.
My husband and I loved this dish. It was comforting. I couldn’t get enough of it. Since it was too spicy for my girls, I made bean and cheese tacos. Everyone was happy. 🙂
If you need a “me” moment, go right ahead, take one. Know that everything is ok or will be ok. We all need one once in a while.