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Las Cruces Corn Chowder

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Ingredients
  Butter 1 Tablespoon
  Frozen corn kernels 2 Cup (32 tbs)
  Bacon strip 2 , diced
  Onion 1 Medium, diced
  Stalk celery 1 , diced
  Chicken broth/Chicken stock 1 Cup (16 tbs)
  Hot milk 3 Cup (48 tbs)
  Cold cooked russet potato 1 Small, peeled and diced (Or Precooked)
  Canned black beans 15 Ounce, drained, rinsed
  Cumin 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Chopped fresh cilantro 2 Tablespoon (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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Corn
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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