Tangy corn chowder
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
- Combine everything except the yogurt, water, and butter into a crockpot.
- Cover and cook on low for 7 to 9 hours.
- Purée in batches, until smooth, in a blender or food processor
- Return to the crockpot.
- Add the butter, stir to melt.
- Mix the water and yogurt; then add to the crockpot.
- 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.
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