Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Tangy corn chowder

Jerry Stratton, January 19, 1998

This corn chowder with potatoes, onion, and red pepper uses yogurt instead of milk for a special tangy flavor.

Servings: 6
Preparation Time: 8 hours

Ingredients

  • 2 15-16 oz cans corn
  • 2 medium potatoes, finely chopped
  • 1 medium onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp pepper
  • 1/8 tsp allspice
  • 1/4 tsp cumin
  • 1/2 tsp hot pepper flakes
  • 1/4 tsp rosemary
  • 2 cups bean, vegetable, or chicken broth
  • 3 shakes tabasco
  • 4 shakes worcestershire sauce
  • 1/2 cup water
  • 1 1/2 cups yogurt
  • 1/4 cup butter

Steps

  1. Combine everything except the yogurt, water, and butter into a crockpot.
  2. Cover and cook on low for 7 to 9 hours.
  3. Purée in batches, until smooth, in a blender or food processor
  4. Return to the crockpot.
  5. Add the butter, stir to melt.
  6. Mix the water and yogurt; then add to the crockpot.
  7. Cover and cook on high for 1 hour.

Bean broth is my preferred broth for this recipe. It’s the broth left over after cooking black (or other dried) beans, such as in my heathen chili recipe. This is a thick stew. Serve it with beer, whole-wheat bread, and a spicy salad.

  1. <- In Good Taste
  2. Heathen chili ->