"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

Amber Weyhrich
Added: Monday, May 29, 2006


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

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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