Can't Stop Eating it Corn Chowder
Did you know you can make one rocking stock from corn cobs. I did not, until MIL introduced me to this RAMO’S Corn Chowder. I love it. I cannot stop making it or eating it. You’ll find canned hominy in the mexican aisle. Still good without it.
8 cups of water
10 ears of corn.
1 onion chopped
1 bell pepper chopped
A bunch of scallion s chopped
A cup of celery chopped
1 large garlic clove chopped
1 T chipotle chilies pureed
1 tsp oregano
1 tsp thyme
1 potato chopped
1 cup of white hominy.
1/2 cup corn flour
Half a stick of butter
Cut the kernels off the corn and bring the water to boil. Toss in cobs then simmer for an hour. Strain and keep for later. In a massive pot melt butter and whisk in corn-flour to make a roux. Add a little more butter if need be. Now toss in onion, peppers, celery, garlic, scallions, oregano, thyme, chipotles, and corn kernels. Stir to coat with the roux. Cook for 5 more minutes. Now add the broth, potato and hominy and simmer until potatoes are tender. Add salt and pepper to taste. Serve with a side of god corn chips. mmmmm. mmmmm. mmmmmm.
8 cups of water
10 ears of corn.
1 onion chopped
1 bell pepper chopped
A bunch of scallion s chopped
A cup of celery chopped
1 large garlic clove chopped
1 T chipotle chilies pureed
1 tsp oregano
1 tsp thyme
1 potato chopped
1 cup of white hominy.
1/2 cup corn flour
Half a stick of butter
Cut the kernels off the corn and bring the water to boil. Toss in cobs then simmer for an hour. Strain and keep for later. In a massive pot melt butter and whisk in corn-flour to make a roux. Add a little more butter if need be. Now toss in onion, peppers, celery, garlic, scallions, oregano, thyme, chipotles, and corn kernels. Stir to coat with the roux. Cook for 5 more minutes. Now add the broth, potato and hominy and simmer until potatoes are tender. Add salt and pepper to taste. Serve with a side of god corn chips. mmmmm. mmmmm. mmmmmm.
