This is a recipe upgrade from the 1999 C.P. calendar. I love corn chowder and had to make one like I wanted it to be. A hearty, nutritious meal in a bowl.
If desired, garnish with some diced ham or chopped crisp bacon for a nice layer of flavor.
Serves 4 Heat Level: Mild
1 cup yellow onion, chopped
1 qt. chicken or veggie broth, low sodium
3 celery stalks, chopped
3 garlic cloves, minced
2 Tbsp. extra virgin olive oil
2 lg. russet potatoes, washed and diced into 3/4 inch
3 plum tomatoes, chopped
1 1/2 tsp. cumin
1 tsp. white pepper, freshly ground
1 tsp. Mexican oregano1–2 bay leaves
1 14-oz. can of hominy
2 cups white corn kernels, fresh or frozen
1 14-oz. can white beans, rinsed (optional)
1 cup red bell pepper, seeded and chopped coarse
4–6 jalapeño chiles, seeded and chopped
1 cup creme fraiche or sour cream
1 tsp. sea salt
1/4 cup cilantro, chopped for garnish
3–4 scallions, sliced
1/2 cup, chopped crisp bacon, optional
1. In a 4 quart pot, heat the olive oil on meduim high and sauté the onion, celery and garlic for about 3 minutes. Add the stock and bring to low boil and cook for 5 minutes.
2. Add potatoes, cumin, white pepper and oregano and cook another 5–8 minutes. When potatoes are cooked, mash up some of them to add a bit of thickness to the chowder.
3. Add remaining ingredients except for cilantro. When chowder comes to a low boil, reduce heat to low, cover and simmer for 20 minutes. Stir occasionally. All ingredients should be tender, but don’t overcook. Add some liquid if chowder becomes too thick.
Garish with cilantro, scalloins and bacon bits; serve with warm tortillas or crusty sourdough bread.
© 2023 by Larry Noggle www.peppahead.com