Las Cruces Corn Chowder Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Corn kernels | 2 Cup (16 tbs), frozen | |
| Bacon strip | 2 , diced | |
| Onion | 1 Medium, diced | |
| Stalk celery | 1 , diced | |
| 1 cup chicken stock or broth | ||
| 3 cups hot milk | ||
| 1 small, pre-cooked russet potato, peeled and diced | ||
| Black beans | 1 Can (10oz), drained, rinsed | |
| Cumin | 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Fresh chopped cilantro for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a medium skillet melt butter. Sauté corn in it till lightly browned.
2) Take off from heat and set aside.
3) In a stockpot, heat diced bacon over medium heat till fat melts.
4) Stir in onion and celery and cook for 5 minutes till vegetables are tender.
5) Mix chicken stock into it. Boil till the liquid reduces by half.
6) Simmer and add corn and hot milk. Simmer for further 5 minutes.
7) Put the potatoes into corn mixture.
8) Using food processor, puree the content until creamy.
9) Transfer the content into stockpot.
10) Add beans, cumin, nutmeg, salt and pepper and heat thoroughly.
11) To thin the soup add some more chicken broth.
SERVING
12) Serve garnished with cilantro.
1) In a medium skillet melt butter. Sauté corn in it till lightly browned.
2) Take off from heat and set aside.
3) In a stockpot, heat diced bacon over medium heat till fat melts.
4) Stir in onion and celery and cook for 5 minutes till vegetables are tender.
5) Mix chicken stock into it. Boil till the liquid reduces by half.
6) Simmer and add corn and hot milk. Simmer for further 5 minutes.
7) Put the potatoes into corn mixture.
8) Using food processor, puree the content until creamy.
9) Transfer the content into stockpot.
10) Add beans, cumin, nutmeg, salt and pepper and heat thoroughly.
11) To thin the soup add some more chicken broth.
SERVING
12) Serve garnished with cilantro.
Chef
