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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This rich and creamy chowder is thickened with prepared polenta, rather than flour or other starch. Two types of peppers make gives this a nice, warming heat. Just for fun, I served this with a jalepeno cheddar bread. Read more . Why not? Ingredients:
1lb ground pork |
2 roasted poblano peppers, diced, with or without seeds |
4 cloves garlic, minced |
1 red onion, diced |
8oz fresh mushrooms, sliced |
1 cup fresh or frozen corn kernels |
1-2 chipotle peppers, diced and about 1t adobo |
2t fresh ground pepper |
5 cups chicken stock, divided |
1/2 cup prepared polenta |
2 cups half and half |
Directions:
1. In large stock pot, combine all ingredients other than 1 cup of stock, polenta and half and half.
2. Cook over medium high heat for about 30 minutes until pork is cooked through and veggies are tender.
3. In small sauce pan or microwave safe bowl, heat polenta with remaining 1 cup of stock, stirring often, until softened and whisk well.
4. Add to soup and mix well.
5. Heat to boiling and cook about 2 minutes, stirring constantly to keep it well mixed.
6. Add half and half and heat just until heated through.
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