A-Maize-ing Corn Chowder
The very first thing I did was saute the onion in butter (not bacon drippings) along with half of a red pepper that I had leftover from fajitas. Then I added cubed sweet potatoes and sauteed that for about 5 minutes. Then I added in the half cup of water with a chicken bouillon cube. Brought that to a simmer for about 20 minutes. Then I added the corn, creamed corn, salt, pepper, and ONE cup of HALF AND HALF (not milk). It tasted bland so to it I added about 4 dashes of hot sauce and 2 teaspoons creole seasoning. It was almost perfect . . . but not quite. I remembered the best corn chowder I ever had - had a lot of cheese in it. So, I shredded a combination of colby, monterey jack, and fontina cheese that I had - about 1 1/2 cups and slowly stirred that in. (You can use just a mexican blend of shredded cheese found at any grocery store too!)
IT WAS ABSOLUTELY PERFECT. I mean the most perfect thing I have made from this web site! My husband who isn't ever excited about any recipe because he isn't a big food critic totally loved it!
So basically the changes were this: Sweet Potato (although I doubt this had any impact on it), added red pepper to saute, half and half instead of regular milk (1 cup instead of 2), hot sauce, creole seasoning, and grated cheese.
3 users found this review helpful
Mar. 12, 2004