1 15-oz (426 g) can cream-style corn 1 15.25-oz (433 g) can whole kernel sweet corn 1 10-oz (283 g) can diced tomatoes & green chilies 2 Tbsp (28.3 g) sour cream about 1/2 - 1 tsp (about 2-5 g) ground cumin about 1/2 - 1 tsp (about 2-5 g) chili powder dash ground cayenne pepper few dashes hot pepper sauce pepper 2-3 oz. (57-85 g) cheddar cheese, grated Empty all the canned goods into a saucepan and mix them. You can use a fresh, diced, medium-sized tomato and a chopped medium-sized green chili instead of the canned tomatoes & chilies, but of course it takes longer to make then. Most canned tomatoes & chilies, found in the canned tomatoes section of the store, come in a 15-oz size; my store carried only one brand that comes in the 10-oz size. Email DHG@homestead.com if you want the name of the brand, although the larger size would probably work just as well. Place the saucepan over medium heat. Add the sour cream and spices. Let the mixture get hot, then taste it. You can add more spices to taste. If it's too spicy for you, you can add more sour cream. Adjust away! Just before you remove the pan from the heat, add the grated cheddar and mix it in until it melts. Remove the chowder from the heat. I like to add fresh, chopped cilantro to the chowder before serving it. Also, serve yellow, white, or blue tortilla chips with the chowder (blue is definitely eye appealing). -- Sheila Cohill Publisher/Editor of the FREE email newsletter, Down-Home Gourmet http://DownHomeGourmet.homestead.com/index.html Down-HomeGourmet-subscribe@onelist.com -- |
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Mexican Corn Chowder
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