Corn Chowder With Jalapeno

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 2 slices salt lamb or 2 slices bacon, finely diced
• 2 onions, finely chopped
• celery rib, finely diced
• 2 -3 jalapeno peppers, stemmed, seeded and finely chopped
• 3 cups corn kernels, drained (about two 11-ounce cans)
• 15 ounces diced tomatoes, preferably fire roasted
• 15 ounces cannellini beans, drained and rinsed
• 2 tablespoons yellow cornmeal
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely cracked black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh rosemary
• 5 cups vegetable broth or 5 cups chicken broth
• 1 cup cream

Recipe

• 1 heat a large deep skillet, preferably cast-iron, over medium-high heat. add the salt lamb and cook until browned and the bottom of the pan is glazed with fat.
• 2 add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
• 3 transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
• 4 add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
• 5 add the broth and heat to boiling, stirring often. continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
• 6 cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
• 7 stir in the cream and heat through, about 1 minute.