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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn and Red Chili Chowder Recipe

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This recipe for Corn and Red Chili Chowder is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tomatoes
1 onion, chopped
13 oz can creamed corn
2 red bell peppers, halved and seeded
1 T olive oil +
3 red Chilies, seeded (?) and sliced
2 garlic cloves, chopped
1 tsp ground cumin
1 tsp ground coriander
2 1/2 C milk
1 1/2 C chicken or vege stock
2 cans crisp corn kernels
1 lb potatoes, finely diced
salt and pepper

Directions:
Directions:
Puree tomatoes and onion, add creamed corn and process again. Set aside.
Grill peppers skin side up 8-10 minutes 'til skins blacken and blister. Put in bowl covered with plastic wrap 'til cool. Peel and dice.
heat oil in large pan, add chilies and garlic. Cook 2-3 minutes 'til softened. Add cumin and coriander and cook another minute. Stir in puree and cook another 8 minutes, stirring occasionally. Pour in milk, stock, corn, potatoes, red pepper and season to taste. Cook 15-20 minutes 'til potatoes are tender. Pour into bowls and enjoy!

 

 

 

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