Mary's Tex Mex Corn Chowder
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 3 tablespoons olive oil
- 1 teaspoon marjoram
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon ground black pepper
- 2 garlic cloves, crushed
- 3 bell peppers, chopped
- 500 ml boiling water
- 2 teaspoons vegetable stock powder
- 2 tablespoons sherry wine
- 8 medium potatoes, cubed
- 1 red chili pepper, diced
- 4 -5 canned jalapenos, diced
- 4 (320 g) cans corn
- 750 ml whole milk
- 500 ml cream
directions
- 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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RECIPE SUBMITTED BY
I'm a New Englander doing my Masters in Landscape Architecture in Germany.
I miss fish & chips, chowder, burritos & buffalo wings, and have decided that I'm going to bring these tastes to my new home here.
My recipes reflect the fact that I travel a lot and often have to deal with substitutions. This has made me a *much* better cook in the long run.
I'm happy to say that, after 18 months, I have finally started to translate my mom's recipes into ml and Celsius. :)