Killer Corn Chowder
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 quart chicken or vegetable broth
1 large yellow onion, chopped
3 large celery stalks, chopped
2 large russet potatoes, diced into 3/4″ dice
3 cloves garlic, minced
1 large red bell pepper, stemmed, seeded and chopped corse
4-6 jalapenos, stemmed, seeded and chopped
3 roma tomatoes, chopped
1 14 oz. can of hominy
2 cups white corn kernels, fresh or frozen
1 14 oz. can white beans, rinsed
2 cups of half & half or low fat milk
1 tsp. cumin, 1 tsp. white pepper, 1 tsp. oregano
salt to taste
cilantro for garnish
Instructions:
This recipe is perfect for that winter “comfort food” craving.
In a 3-4 quart pot, bring stock to low boil. Add onion, celery and garlic. Cook for 5 minutes and reduce heat to medium. Cook for an additional 5 minutes.
Add potatoes, tomatoes, cumin, white pepper and oregano and cook another 5-8 minutes.
Add remaining ingredients except for cilantro. Bring to a low boil, reduce heat to low, cover and simmer for 20 minutes. Stir occasionally. All ingredients should be tender, but dont overcook.
Garish with cilantro and serve with warm tortillas and chorizo.
Yields 4 servings.