Corn Chowder with Chiles

If you are looking for a rich and flavorful soup to serve during these cold days I have a perfect one for you today!  This is a little bit spicy from the chipotle peppers and rich and creamy from the half and half.  Plus it is quick and easy to make!  Enjoy!

Corn Chowder with Chiles (adapted from tastykitchen.com)

2 slices bacon, cut into 1/2" pieces
1 yellow onion, diced
1 T. unsalted butter
4 c. frozen corn
2 whole chipotle peppers in adobo sauce, finely diced
1 (4 oz.) can diced green chiles
4 c. vegetable or chicken broth
1 1/2 c. fat free half and half
1/2 t. salt 
3 T. corn meal or masa
1/4 c. water

Place the bacon pieces in a soup pot or dutch oven over medium heat and cook until browned.  Add the onion and stir, cooking the onion for 3-4 minutes.  Add butter and melt.  Add corn and cook and stir for one minute.  Add the chipotle pepper and diced green chiles.  Pour in broth and half and half and season with salt.  Stir and bring to a boil.  Reduce heat to low.  Combine corn meal or masa with water and stir to combine then pour into the chowder.  Cover and cook for 15 minutes over low heat.  Serve!

4 servings (326 calories each serving) according to my calculator on loseit.com