MARY'S TEX MEX CORN CHOWDER
Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)
Provided by Schnecke
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Chop peppers.
- Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
- Mix vegetable stock powder & water in a mixing cup.
- Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
- Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
- Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
- Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
- Serve with a savory/salty bread to balance the sweetness & heat of the soup.
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