Corn Chowder With Jalapeno
Ready In: 4 hrs 20 mins
Serves: 8
Ingredients
- 2 slices bacon, finely diced
- 2 onions, finely chopped
- 1 red bell pepper, stemmed, seeded and finely diced or
- 1 green bell pepper, stemmed, seeded and finely diced
- 2 celery ribs, finely diced
- 2 jalapeno peppers, stemmed, seeded and finely chopped
- 3 cups corn, drained
- 1 (15 ounce) can diced tomatoes (preferably fire roasted)
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons yellow cornmeal
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, chopped
- 5 cups vegetable broth or 5 cups chicken broth
- 1 cup cream or 1 cup half-and-half
Directions
- 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.
- Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
- Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
- Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
- 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.
- 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.
- Stir in the cream and heat through, about 1 minute.
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