Mary's Tex Mex Corn Chowder

"Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)"
 
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Ready In:
1hr
Ingredients:
16
Serves:
8-10
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ingredients

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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. :)
 
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