VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1], 2 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 05:28:39 10/24/02 Thu
Author: S
Subject: Southwestern Corn Chowder

3-4 strips bacon,frozen and finely diced
1 small onion,finely diced
3 stalks finely diced celery
1 finely diced red or green bell pepper
4-8 tablespoons flour
2 quarts low-sodium chicken broth
2 pounds frozen corn kernels
2 pounds diced Yukon gold potatoes
1 bay leaf
1 pint heavy cream or evaporated milk
1 pint milk
1Ž2 teaspoon salt
1Ž2 teaspoon white pepper
2 tablespoons Chipotle flavored Tabasco sauce,to taste
1 teaspoon Worcestershire sauce
3 cooked and shredded chicken breasts,optional

Cook's Notes:Freezing the bacon makes it easier to chop. You may use
a smaller amount of any type of hot sauce,if desired,or omit
completely.Leftover rotisserie chicken makes an excellent addition
to this soup.

Toss corn kernels with 1 tablespoon olive oil and salt and pepper to
taste.Spread on a large cookie sheet and roast at about 400 F until
lightly browned.Set aside.

In a large soup pot,fry bacon until fat is released.Add onions,
celery and peppers;stir until softened.Add flour and stir to make a
white paste.Slowly add broth,whisking out any lumps.

Bring soup to a simmer and cook for 30-40 minutes.Puree half of the
toasted corn and add to the soup,along with the diced potatoes.Add
the rest of the whole corn kernels and the bay leaf.Simmer until
corn and potatoes are tender.

Put cream and milk into a saucepot and cook just until it begins to
boil;immediately remove from heat and add to soup.Remove and
discard bay leaf.Add shredded chicken,if desired.

Adjust seasonings with salt,white pepper,Worcestershire sauce and
enough Chipotle Tabasco sauce to create a desired smoky flavor.

Serve,garnished with finely diced red bell peppers or jalapenos and
a leaf of cilantro or parsley.Offer more Chipotle Tabasco sauce on
the side for those who want a smokier,spicier flavor. Yield:Makes 1
gallon

[ Next Thread | Previous Thread | Next Message | Previous Message ]
[ Contact Forum Admin ]

Forum timezone: GMT-8
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.