Tex-Mex Corn Chowder

If you’re looking for a quick and easy soup to take the chill off, this one should hit the spot. Love corn chowder, but want something a little more unexpected? Serve it up Tex-Mex style. What I love most about this chowder is how versatile it is. Want more heat? Use a spicier picante sauce, or add some chili peppers. Want to make it a meal, rather than a side dish? Add some cooked chicken and serve with cornbread. You can even add black beans to make it even heartier. I made it without the additions, because I was serving it alongside a Southwest burrito, which already had those extra ingredients. (I’ll post that recipe tomorrow.) You can easily adapt this recipe to the crock pot. Combine everything except cream cheese and milk in the crock pot, cook for several hours, then add the cream cheese mixture and milk about 1 hour before ready to serve. This even freezes well, in case you want to make a double batch to serve at a later time. This recipe has it all:  ease in preparation, versatility, unexpected taste, creamy texture and a nice little kick. Don’t worry about the heat being too much for the kids. If you use mild picante sauce, the heat will be subtle enough for the little ones. With more snow expected in the forecast, this may just be the perfect week to serve up a bowl of this Tex-Mex Corn Chowder.

Too many onions in photo; 1 or 2 small onions will be ample

Chop onions.

In a large saucepan, over medium heat, sauté onions in butter. You may want to cut back on the onions, as there is already quite a bit in the salsa. I ended up using 2 very small onions, but even 1 small would have sufficed. 

Stir in cornstarch, chili powder, and cumin. 

Add corn, picante sauce and chicken stock (or broth). Bring to a boil. Remove from heat.

Place cream cheese in a small bowl. Measure out about 1/2 cup of hot soup mixture and ladle over the cream cheese. 

Using a spoon (or fork), stir well to soften and blend. (You want to temper the cream cheese before adding to the soup, to avoid any unappetizing curdling.)

Add cream cheese mixture saucepan of soup. Next, add milk. Stir until well blended. If necessary, thicken more with a small mixture of cornstarch and milk. 

Heat over low heat, stirring often, until cheese is fully melted. Do not let mixture come to a boil. Serve immediately. Garnish with a dollop of sour cream and cilantro, if desired.

TEX MEX CORN CHOWDER
Source: All Recipes
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 to 1-1/2 cups chopped onion
• 2 Tablespoons butter
• 1 Tablespoon cornstarch, plus more if needed to thicken
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 1 package (16-ounces) frozen corn kernels, thawed   
• 2 cups thick and chunky picante sauce, mild or medium
• 1 can (14.5-ounces) chicken broth, or 14 ounces of chicken stock
• 8 ounces cream cheese, softened
• 1 cup milk
• Sour cream, for garnish (optional)
• Cilantro, for garnish (optional)

   
DIRECTIONS.

1. In a large saucepan, over medium heat, sauté onions in butter. Stir in cornstarch, chili powder, and
    cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
2. Put cream cheese in small bowl. Gradually add 1/2 cup hot mixture to cream cheese. Stir until
    blended.
3. Add cream cheese mixture and milk to saucepan, stirring until well blended. If necessary, thicken
    more with a small mixture of cornstarch and milk. Heat over low heat, stirring constantly until cheese
    is melted. Do not let mixture come to a boil. Serve immediately. Garnish with sour cream and cilantro
    if desired.

Yield: 6 servings
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Jalapeno Corn Muffins

I don’t usually stray away from my go-to recipe for cast iron skillet cornbread, but I had a craving for jalapeno corn muffins, to go along with the Chili with Tortellini. I came across this recipe on Chow.com and it looked really good, so I figured I’d give it a try. It was missing Cheddar cheese; and Mike and I both like cheese in our cornbread; so I added that. I was pleasantly surprised how good these came out. They reminded me of the corn muffins you get at Cracker Barrel; only these were better. That’s saying a lot, because I’ve always been extremely fond of Cracker Barrel’s muffins. Even in a non-stick muffin tin, these came out nice and crispy on the outside and incredibly moist and savory on the inside. The pickled jalapenos added just a hint of heat, without being too overwhelming; and I absolutely loved the kernels of corn distributed throughout. Also, it was a real bonus that I didn’t have to run out and buy buttermilk to make them (as this recipe uses whole milk instead). These would be great alongside any casserole, soup, chowder or one pot meal. Actually, anytime you have a hankering for some good ole’ down-home corn muffins, you can’t fail with this quick and yummy recipe. 

Preheat oven to 425° F. Generously butter the wells of a 12-cup muffin pan. Do not use paper liners. The muffins will stick to the paper and you won’t get crispy brown edges. Set aside.

In large bowl, combine cornmeal, 1/2 cup of the flour, sugar, baking powder and salt. Stir to combine. Set aside.

In small bowl, add corn, jalapenos and remaining Tablespoon of flour. Toss to combine. Set aside.

In another medium bowl, add milk and eggs. Whisk until the eggs are broken up. Pour the milk and egg mixture into cornmeal mixture. Add melted butter. Using a rubber spatula, stir just until incorporated and no streaks of butter remain. Do not over mix. 

Add the corn, jalapenos and Cheddar cheese. Stir just until combined.

Divide the batter among the prepared muffin cups. Muffin cups will be very full. Bake until golden brown around the edges and a wooden pick inserted in center comes out clean, 15 to 17 minutes.

Cool in pan on a wire rack for 10 minutes. 

  
Remove from pan and serve warm, or at room temperature.

JALAPENO CORN MUFFINS
Source: By Christine Gallary, Chow.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-1/2 cups finely ground yellow cornmeal
• 1/2 cup, plus 1 tablespoon all-purpose flour, divided
• 1/4 cup granulated sugar
• 1-1/2 teaspoons baking powder
• 1-1/4 teaspoons fine salt
• 2/3 cup corn kernels, thawed if frozen   
• 1/4 cup coarsely chopped pickled jalapenos
• 1-1/2 cups whole milk
• 2 large eggs
• 1 cup shredded Cheddar cheese
• 6 Tablespoons (3/4 stick) butter, melted, plus more for coating the pan

DIRECTIONS:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat the wells of a 12-cup muffin pan
    generously with butter; set aside. Do not use paper liners. The muffins will stick to the paper, and they
    won’t develop crispy brown edges.
2. In large bowl, combine cornmeal, 1/2 cup of the flour, sugar, baking powder and salt. Stir to combine.
    Set aside.
3. Place the corn and jalapenos in a small bowl, add the remaining tablespoon of flour, and toss to combine. 
    Set aside.
4. In a medium bowl, place the milk and eggs and whisk until the eggs are broken up. Pour the milk
    mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just
    incorporated and no streaks of butter remain. (Do not over mix.) Add the corn, jalapenos and Cheddar cheese.
    Stir just until combined. 
5. Divide the batter among the prepared muffin cups (they’ll be very full). Bake until golden brown
    around the edges and a wooden pick inserted in the center comes out clean, 15 to 17 minutes.
    Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm
    or at room temperature.

Mexicorn

If you are still in need of a quick and easy veggie dish for Thanksgiving, this just might be what you are looking for. Even the colors look festive enough for a holiday gathering. Although Mexican flavors may be a little “out of the box” for Thanksgiving, this is a great potluck side dish, and it will feed a crowd. (It 's also a great accompaniment to my Mexican Meat Loaf.) Actually, this year I’m changing up our traditional Thanksgiving menu somewhat and will be going “out of the box” compared to past holidays. Gotta change things up every now and then; and I want to be a little more creative this year. Of course the turkey, stuffing and mashed potatoes with gravy are a “given” (and Mike wouldn’t forgive me if I left those out); but I’m changing up the dessert, veggie dish and appetizer this year. Stay tuned, as I hope to post some of these new additions in the near future.

Drain pimientos. Slice green onions. Dice green bell pepper.

In large saucepan, combine all ingredients. Cover and cook over medium heat for 10 minutes, or until vegetables are tender.

Didn’t I say “easy?”This post has more pictures than directions.....lol.

MEXICORN
Source: Quick Cooking March/April 2001
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 bag (28 ounces) frozen corn, or 6 cups fresh
• 2 jars (4 ounces each) sliced pimientos, drained
• 1/3 cup sliced green onions
• 1 small green pepper, diced      
• 2 Tablespoons butter or margarine
• 1 Tablespoon chili powder
• 1 Tablespoon ground cumin
• 1/2 teaspoon salt

             
DIRECTIONS:

In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or
until vegetables are tender.

Servings: 8

Cheddar Cornbread

Cornbread is considered to be of America’s favorite quick breads. It is categorized as a quick bread because, due to natural components in corn, yeast is not required to get the bread to rise. It’s such a perfect accompaniment to so many “one-pot” meals, such as chili or Cajun/Creole dishes. It wasn’t until I discovered “cast iron skillet” cornbread, when I really learned to appreciate it.  A good, hot cast iron skillet sears the batter, giving the bread a crisp and crunchy crust, yet the interior remains moist and delicious. Mike not only loves cornbread, he’s extremely fussy about his cornbread. It took me years to find the recipe that would finally win him over. This is it….Cheddar Cornbread (a Martha Stewart recipe). Mike won’t settle for anything else now. I had a slice of this cornbread in the photo from my posting yesterday for Red Beans & Rice with Kielbasa, as cornbread was just the perfect side for that meal. Of course, I’m including additional photos in today’s posting. One look at the photos, and you’ll understand why this is now our “only” recipe for cornbread.

Preheat oven to 425° F.

In large bowl, sift flour, cornmeal, sugar, baking soda, salt and pepper. Make a well in center of flour mixture. Add buttermilk and eggs to well. Whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheddar cheese.

Place butter in a 9-inch cast iron skillet. If you don’t have one, you can substitute a square 8x8 metal baking dish (but crust won’t be as crispy). Place skillet with butter in preheated oven, until butter is melted. Using at least a double layer of pot holders (as skillet is HOT), remove skillet from oven. Tilt to coat bottom and sides of skillet with the melted butter.

Pour batter into skillet. Bake until golden and a toothpick inserted in center comes out clean, 18 to 22 minutes. Check at 15 minutes, as I find it bakes fast, and doesn’t really require the full 18 to 22 minutes. Let cornbread cool in skillet at least 15 minutes before cutting and serving.

Serve warm, or at room temperature. See all the cheddar throughout? Mmmmm.....

CHEDDAR CORNBREAD
Source: Martha Stewart
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 cup all-purpose flour (spooned and leveled)
• 1 cup stone-ground yellow cornmeal
• 3 Tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 cups low-fat buttermilk
• 2 large eggs
• 1 cup (4 ounces) shredded cheddar cheese
• 2 Tablespoons butter

            
DIRECTIONS:

1. Preheat oven to 425° F. In a large bowl, sift flour, cornmeal, sugar, baking soda, salt and pepper. Make
    a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently
    incorporate dry ingredients, then mix in cheddar cheese.
2. Place butter in a 9-inch cast-iron skillet. Put in oven until butter is melted. Remove from oven, and tilt
    to coat bottom and sides. (CAREFUL, skillet is very hot!!!)
3. Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out
    clean, 18 to 22 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or
    at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to
    1 day.