Creole Corn Chowder
I made this the other day and thought it turned out well. It's still, obviously, too hot to cook, but I made it at night, then put it in the fridge and reheated it for lunch.
Creole Corn Chowder
6 slices bacon, diced
1 c diced onion
1 c diced green bell pepper
1 c diced red bell pepper
1 c diced ham
2 c corn
1 can (14.5 oz) diced tomatoes, with juice
1/2 t oregano (dried)
1/2 t basil (dried)
1/2 t thyme (dried)
1 t crushed red pepper
1/2 t black pepper
1 c milk
2 T flour
2 T oil
1 c half-and-half
Saute bacon in heavy pan until crisp. Add onion and bell peppers; cook until limp. Add ham, corn, tomatoes, tomato juice and seasonings. Simmer 30 minutes. Make a roux with the flour and oil in a saucepan. Add roux to corn mixture and mix well. Bring milk to boil in the microwave (or a saucepan). Add milk to soup. Simmer 15-20 minutes. When ready to serve, add half-and-half and cook until hot. Serves 6. Serve with boiled lobster or any fish entree.*
6 slices bacon, diced
1 c diced onion
1 c diced green bell pepper
1 c diced red bell pepper
1 c diced ham
2 c corn
1 can (14.5 oz) diced tomatoes, with juice
1/2 t oregano (dried)
1/2 t basil (dried)
1/2 t thyme (dried)
1 t crushed red pepper
1/2 t black pepper
1 c milk
2 T flour
2 T oil
1 c half-and-half
Saute bacon in heavy pan until crisp. Add onion and bell peppers; cook until limp. Add ham, corn, tomatoes, tomato juice and seasonings. Simmer 30 minutes. Make a roux with the flour and oil in a saucepan. Add roux to corn mixture and mix well. Bring milk to boil in the microwave (or a saucepan). Add milk to soup. Simmer 15-20 minutes. When ready to serve, add half-and-half and cook until hot. Serves 6. Serve with boiled lobster or any fish entree.*
Adapted from Pure & Simple: An InCircle Cookbook by Neiman Marcus
*Yes, you totally should. And you should invite me.
Comments
Post a Comment