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peconic said:
OK... I made this last night... took a little from everyones suggestions (Thanks to All!)... and added some of my own ideas...
sauted salt pork, onions (two large sweet) & celery (one small heart bunch, chopped)...
Then added chicken stock & some of the "corn water" from when I cooked corn the night before, that I saved for the soup...
eastern with potatos & dried thyme & some chopped jalepenos & 1 tbsp. chopped garlic...
cooked until potatos were done then used the "outboard" (or motor boat) on it til smooth...
added 2 cans evaporated milk & a cup of half & half...
added the kernels from 10 ears of cooked corn (leftover from company Sat. Night) & 1/4 tsp cayenne...
cooked until the corn was heated thru...
added Garlic & Herb croutons for a topping with a dolop of plain greek yogurt on top of that in each bowl...
then sprinkeled with chopped bacon bits & chives...
I cheated and used those chopped (real) bacon bits you get in a bag... not fresh...
It was outstanding! sweet & a little spicy...
and we have plenty leftover for a couple of nights...

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

sorry, I don't have exact amounts for all the ingredients...
I used the tried and true "that looks like enough" measurement method...


For what it is worth here is mine. It is a southwestern corn chowda that will warm you up on a cold night and make you want to dance on a hot one

1 cup of granulated sugar in 1/2 cup water. boiled and set aside

In a large pot dice and boil 4 sweet potatoes. cool and set aside

In another large pot 6 cups of chicken or vegetable stock. Bring to a boil and turn down to a simmer and then add
1 diced white onion
3 stalks of finely diced celery
2T Chopped Garlic
4T freshly squeezed lime juice
add your sugar water
4T finely chopped chipotle peppers
4 cups of fresh or frozen corn (never canned)
1 can of drained and rinsed black beans
1 bu chopped cilantro
1 bu sliced scallions

Make a roux with 1 stick of butter and some flour (about a cup). Cook till smooth and then turn up the heat on the soup and add roux to boiling soup and wisk in. When thickened add your cooked sweet potatoes. I have served it with crushed up Tortilla chips in the soup to add a different twist. Both ways are memorable. No cream in this recipe. If you want it thicker just make some more roux and repeat the process