"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Corn Chowder Recipe

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This recipe for Mexican Corn Chowder, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Weyhrich
Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp butter
4 strips bacon, browned and chopped
1 onion, finely chopped
2 stalks Celery, chopped
1 small red chili, finely chopped
2 cup chick stock or broth
1 tsp ground cumin
1 tsp dried thyme
2 T all purpose flour blended with 2 T Milk
1 3/4 cup milk
14 oz canned corn drained
Pepper

Directions:
Directions:
1. Melt butter in a large sauce pan and cook bacon, onion, celery and chili for 4-5 minutes or until onion softens.
2. Add stock or broth, cumin and thyme. Bring to a boil and simmer for 10 minutes.
3. Stir in flour mixture, them milk and corn kernels. Stir continuously until boiling. Reduce heat and simmer for 3 minutes. Season to taste with pepper.

 

 

 

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