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Categories:
trillado water bacon olive oil white onion garlic red bell pepper ground cumin corn chipotle chile heavy cream cilantro
Viewed: 103 - Published at: 3 years agoIngredients
- 1/2 pound maiz trillado (dried cracked yellow hominy corn; 1 1/3 cups), picked over and rinsed
- 11 cups water, divided
- 4 bacon slices, chopped
- 2 tablespoons olive oil
- 1 large white onion, chopped
- 2 large garlic cloves, finely chopped
- 1 large red bell pepper, chopped
- 3/4 teaspoon ground cumin
- 3 cups fresh or frozen corn
- 1 medium or large canned chipotle chile in adobo
- 1 cup heavy cream
- 1/2 cup chopped cilantro
Method
- Cover maiz trillado with water by 2 inches in a medium pot.
- Bring to a boil, then boil 1 minute.
- Remove from heat and cover, then soak 1 hour.
- Drain, discarding water.
- Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt.
- Simmer, partially covered, until tender, about 1 hour.
- (Do not drain.)
- While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp.
- Transfer bacon with a slotted spoon to paper towels to drain.
- Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes.
- Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
- Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes.
- Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
- Transfer 2 cups chowder to a blender, then add chipotle and puree (use caution when blending hot liquids).
- Stir puree into chowder with cream and bacon and bring just to a simmer (do not let boil).
- Season with salt and pepper and serve sprinkled with cilantro.
