This week’s recipe is for a hearty corn and potato chowder that makes use of substances widespread to Tex-Mex dishes.
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I really like this time of yr.
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Squash and pumpkins are showing at farmers’ market stands and grocery shops.
We additionally nonetheless have the remnants of late summer season produce. There may be nonetheless native corn, the final of the tomatoes. The record goes on and on.
So let’s make the most of all that’s accessible now, earlier than the frost arrives.
This week’s recipe is for a hearty corn and potato chowder that makes use of substances widespread to Tex-Mex dishes.
Some finely diced jalapeno offers a bit of warmth to counterbalance the sweetness of the corn. Chili powder, oregano and a splash of lime spherical out the flavours.
This chowder is a vegetable-based meal. Nevertheless, if you wish to add meat, think about some cooked cubed rooster or pork.
Get your soup pot out and relish the bounty of autumn . . . and the final of summer season.
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Corn and Potato Chowder
(Serves 6)
2 tbsp. (25 ml) butter or vegetable oil
1 onion, diced
1 stalk of celery, diced
2 cloves garlic, minced
1 small jalapeno (or different sizzling pepper), seeded and finely chopped
1 tsp (5 ml) chili powder
1 tsp (5 ml) dried oregano
4 cups (1L) vegetable broth or water
2 cups small new potatoes, scrubbed and lower into quarters
3 cups (750 ml) corn kernels (lower from two massive ears of corn)
1/2 cup (125 ml) of 35% cream
Juice of 1 small lime
2 tbsp (25 ml) chopped recent cilantro
Salt and pepper to style
Instructions:
1. Soften butter in massive saucepan over medium warmth. Add onion and celery and cook dinner till onion is tender. Add garlic and jalapeno and cook dinner two extra minutes. Stir in chili powder and oregano.
2. Add vegetable broth (or water) and potatoes and convey to simmer. Prepare dinner till potatoes are tender. Add corn and cook dinner 5 extra minutes.
3. Add cream and lime juice and warmth via.
4. Season with salt and pepper to style. Stir in cilantro and season with salt to style.