Corn Chowder With Jalapeno

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READY IN: 24mins
Recipe by Brookelynne26

From The Art of the Slow Cooker. The amount of celery called for is 2 ribs, for some reason the website is not letting me publish the amount.

Ingredients Nutrition

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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