Tuesday, October 21, 2008

Corn Chowder

  • 4 slices bacon (cut)
  • 1 onion (chopped)
  • 2 ribs celery (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 teaspoon cumin (tasted & ground)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle chili powder
  • salt and pepper to taste
  • 1 stewing potato (cut into bite sized pieces)
  • 2 tablespoons corn meal
  • 1 cup chicken stock
  • 1 cup milk
  • 1 teaspoon oregano
  • 2 ears of corn (kernels cut from the cob and one cob reserved)
  • 1 handful cilantro (chopped)
  1. Cook the bacon in a large sauce pan and set aside.
  2. Drain all but a tablespoon of the bacon grease.
  3. Add the onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper and saute until the onion is soft, about 5-7 minutes.
  4. Add the potatoes and cook for 5 minutes.
  5. Sprinkle the corn meal over everything.
  6. Add the stock, milk, oregano, corn kernels and cob.
  7. Bring to a boil, reduce the heat to low and simmer covered for 30 minutes.
  8. Remove from heat and stir in the cilantro and remove the cob.

Found On: Closet Cooking

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