Corn Chowder With Jalapeno |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 8 |
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From The Art of the Slow Cooker. Ingredients:
2 slices salt pork or 2 slices bacon, finely diced |
2 onions, finely chopped |
celery rib, finely diced |
2 -3 jalapeno peppers, stemmed, seeded and finely chopped |
3 cups corn kernels, drained (about two 11-ounce cans) |
15 ounces diced tomatoes, preferably fire roasted |
15 ounces cannellini beans, drained and rinsed |
2 tablespoons yellow cornmeal |
1 teaspoon kosher salt |
1/2 teaspoon coarsely cracked black pepper |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon chopped fresh rosemary |
5 cups vegetable broth or 5 cups chicken broth |
1 cup cream |
Directions:
1. Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
2. Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
3. Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
4. Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
5. Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
6. Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
7. Stir in the cream and heat through, about 1 minute.
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