I am exhausted. I spent most of yesterday at out at the sports bar, so I have to fall back on past recipes in order to provide content. I promise, now that the months of dealing with Thanksgiving, Christmas, and now the Super Bowl are now behind us, I will focus more on specific topics than on Holiday themes.
But I need one more day to recuperate. After all, the Steelers did win.
Tara and I made this dish on Saturday, and it came out quite well, even if we did tame the initial recipe down some in order to make it palatable for those who can’t deal with spicy. You can make the chowder either this way, or add chiles or hot peppers to this dish as well. I simply added Tabasco to my own bowl, and that worked out nicely.
I believe this recipe is based off a Nigella Lawson one, via NPR, but am far too lazy to look it up at the moment.
- 6 cups vegetable stock
- 6 cups frozen corn, thawed
- 2 cloves garlic
- 8 greens onions
- 1/4 cup semolina flour
- Ground Pepper, to taste
- Tortilla chips
- Queso Fresco
In a large stock pot, bring the vegetable stock to a simmer, anywhere between 185 degrees F and 200 degrees F.
Meanwhile, in a food processor, pulse together the corn, garlic, semolina, and green onions (saving a bit of the green stalks of the onion for garnishing later on, as per the picture above). If you have a small processor, divide the ingredients in half, and make two small batches.
Whisk in the corn paste into the broth. Bring the Chowder to a boil, and then lower the heat back to low/medium-low, and allow to simmer for at least 10 minutes.
When serving, top with tortilla chips, crumbled queso fresco, and chopped green onions.