Wednesday, January 30, 2013

"Mexican" Corn Chowder

Like the other recipes from this cookbook, I've been making this soup since college. V specifically requested this the other day (when I had to look up how to make garlic bread.....). The only problem is that we do all of our grocery shopping at a co-op these days, and the one we go to here in MN doesn't stock creamed corn, so this requires an extra trip. On the other hand, since we only visit regular groceries infrequently, when we go it's a bit like the stories about visitors from the USSR - it is completely stunning to see the huge variety on the shelves, and we go a bit wild buying things we "can't" normally get. Very fun. (My secret vice? all kinds of baked beans. The organic ones simply do not compare.)

Mexican Corn Chowder
adapted from Help! My Apartment Has A Kitchen
  • 2 medium onions, finely chopped
  • 2 celery sticks, thinly sliced
  • 2-4 Tbsp vegetable oil
  • 1 tsp ground cumin
  • 2 Tbsp Wondra
  • 2 15-oz cans creamed corn
  • 1 4-oz can green chilies, drained
  • 4 C milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 C shredded Monterey Jack cheese
  • tortilla chips for serving
Heat the oil in a soup pot over medium heat. Add onion and celery and cook until mostly softened (5-7 min). Add the cumin and flour and stir constantly until they're absorbed into the vegetable mixture. Add corn, chilies, milk, and salt & pepper and stir thoroughly.

Cook, uncovered, at a simmer until the soup thickens (about 8-10 min). Stir in the cheese and cook for a few more minutes, until the soup is hot but not boiling. Serve.
makes a light meal for 4

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