MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Street Corn Chowder
Categories: Vegetables, Vhilies, Dairy, Citrus
Yield: 8 servings
10 Ears fresh corn (5 1/2
- cups)
2 c Water
6 sl Bacon; chopped
2 sm Onions; chopped
2 sm Bell peppers; chopped
1 Jalapeno; seeded, fine
- chopped
1 ts Ground chipotle pepper
2 ts Salt
3/4 ts Ground cumin
1/4 ts Pepper
1 c Heavy whipping cream
1 md Lime, zested and juiced
MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Fresh cilantro
Lime wedges
Sliced jalapeno
Chopped bell pepper
Crumbled cotija cheese
Cut corn off cobs. Rub the edge of a knife over each cob to "milk" it;
add enough water to cob juice to equal 2 cups. Add corn and liquid to
a 5-qt. slow cooker.
In a large skillet, cook bacon over medium heat until crisp, 5-7
minutes. Remove with a slotted spoon; drain on paper towels. Discard
drippings, reserving 2 Tbsp. in pan. Add the onions, green peppers and
jalapeno to skillet; cook and stir over medium-high heat until soft,
3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow
cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and
mixture has thickened slightly.
Stir in cream, lime zest and lime juice. If desired, puree mixture
with an immersion blender to desired consistency. Garnish with
reserved bacon. Sprinkle with optional toppings as desired.
Rashanda Cobbins, Food Editor, Taste of Home
Makes: 8 servings (2 quarts)
RECIPE FROM: https://www.tasteofhome.com
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