ost of you already know that Tyler and I have a huge obsession with food and cooking. It is what our lives mostly revolve around, and you can bet if we're eating good food, we're having a good time! All that to say that last night was a good night! The weather has been pretty yucky here in Arkansas (drizzly, cold, dark, and somber), so we decided to jazz things up last night for dinner. While I was grocery shopping this week, I ran into some delicious loafs of bread which were perfect for...you guessed it...bread bowls! So, we had Mexican corn chowder in a bread bowl. It was so fun and different, and I'm sure it's something to be repeated.
And here's the recipe!
Mexican Corn Chowder
Ingredients:
2 cups fresh or frozen corn (I use frozen)
2 cloves chopped garlic
1 onion chopped
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
3 T butter
1 can chicken broth
1 1/2 cups heavy cream
1 tsp. cumin
1 cup cheddar cheese
3-4 T salsa
Salt and Pepper to taste
Directions:
Saute veggies in butter til soft. (If you want a thicker soup, add more butter and a few tablespoons of flour to make a roux). Once that is stirred to combine, gradually add the chicken broth, cumin, salt, and pepper. Simmer for 20 minutes. Add the cream, salsa, and a handful of the cheese. Serve however you'd like...in a bread bowl, with cheese or sour cream on top...the possibilities are endless!
Saute veggies in butter til soft. (If you want a thicker soup, add more butter and a few tablespoons of flour to make a roux). Once that is stirred to combine, gradually add the chicken broth, cumin, salt, and pepper. Simmer for 20 minutes. Add the cream, salsa, and a handful of the cheese. Serve however you'd like...in a bread bowl, with cheese or sour cream on top...the possibilities are endless!
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