Mexican Corn and Tomato Chowder with Cheddar and Tortilla Chips

Moonshynes’ Mexican Corn and Tomato Chowder

Description

Moonshynes’ Mexican Corn and Tomato Chowder is a delightful and hearty dish born from the need to use up fresh tomatoes before they went to waste. This chowder features a harmonious blend of sweet white corn and tangy tomatoes, enhanced with the spicy kick of cayenne pepper and the earthy warmth of dill weed. Ideal for a cozy weeknight meal, this chowder is easy to prepare and even easier to enjoy. Topped with shredded cheddar cheese and crumbled tortilla chips, it transforms into a comforting and satisfying experience.

Ingredients

• 2 cups of white corn: Fresh or frozen, these add a sweet and crunchy texture to the chowder.
• 1 cup of tomatoes: Fresh, chopped tomatoes provide a vibrant and juicy base.
• 3 cups of Rotel: A canned mixture of diced tomatoes and green chilies, adding a zesty flavor.
• 1 onion: Finely chopped, it gives the chowder a sweet and savory depth.
• 1 teaspoon of cayenne pepper: Adds a spicy kick to the chowder.
• 1 teaspoon of black pepper: Enhances the overall flavor with a mild heat.
• 1 teaspoon of salt: Balances the flavors and enhances the natural sweetness of the corn and tomatoes.
• 1 cup of tomato juice: Provides a rich and tangy liquid base for the chowder.
• 1 cup of half-and-half: Adds creaminess and a smooth texture.
• 1/2 cup of cornmeal: Helps thicken the chowder, giving it a hearty consistency.
• 1/4 teaspoon of dill weed: Adds a subtle, refreshing herbaceous note.

Nutritional Information (Per Serving)

• Calories: 153
• Fat Content: 3.4g
• Saturated Fat Content: 1.6g
• Cholesterol Content: 7.5mg
• Sodium Content: 743.7mg
• Carbohydrate Content: 30.8g
• Fiber Content: 3.4g
• Sugar Content: 7.2g
• Protein Content: 4.4g

Instructions

1. Prepare the Ingredients:

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   • Begin by chopping the fresh tomatoes and onion into small, even pieces.
   • If using frozen white corn, allow it to thaw slightly for easier mixing.

2. Combine Ingredients in Crockpot:

   • Add the white corn, tomatoes, Rotel, and chopped onion to the crockpot.
   • Pour in the tomato juice and half-and-half, stirring to combine.
   • Sprinkle in the cayenne pepper, black pepper, salt, and dill weed.
   • Gradually stir in the cornmeal to avoid clumping.

3. Cook the Chowder:

   • Set the crockpot to low and cook for 4 to 6 hours.
   • Stir occasionally to ensure even cooking and to prevent the cornmeal from settling at the bottom.

4. Finishing Touches:

   • Once the chowder is done, taste and adjust the seasoning if necessary.
   • Garnish with additional sprigs of dill weed or chopped green onions for a fresh, vibrant finish.

5. Serve and Enjoy:

   • Ladle the chowder into bowls.
   • Top with shredded cheddar cheese and crumbled tortilla chips for added texture and flavor.
   • Serve hot and enjoy the comforting warmth of this flavorful chowder.

Tips for Perfect Chowder

• Selecting Corn: Fresh white corn will provide the best flavor and texture, but frozen corn is a convenient and tasty alternative.
• Consistency: If you prefer a thicker chowder, increase the amount of cornmeal slightly or reduce the liquid ingredients. For a thinner soup, add more tomato juice or a bit of vegetable broth.
• Spice Level: Adjust the cayenne pepper to your liking. For a milder chowder, reduce the amount, or omit it entirely for a no-heat version.
• Vegetarian/Vegan Option: To make this chowder vegan, substitute the half-and-half with a plant-based alternative like coconut milk or almond milk.

Serving Suggestions

• Side Dishes: Serve with a side of warm, crusty bread or a light green salad to balance the richness of the chowder.
• Beverages: A crisp, cold beer or a refreshing iced tea pairs wonderfully with the spicy and savory flavors of this dish.
• Leftovers: Store any leftover chowder in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring occasionally to maintain the creamy consistency.

Variations

• Protein Addition: For a heartier meal, add cooked shredded chicken or crumbled tofu during the last hour of cooking.
• Vegetable Boost: Enhance the nutritional profile by adding more vegetables like bell peppers, zucchini, or sweet potatoes.
• Herb Swap: Experiment with different herbs like cilantro or parsley for a new flavor twist.

Review

Moonshynes’ Mexican Corn and Tomato Chowder has garnered a perfect rating of 5 stars from those who have tried it. With its robust flavor profile and satisfying texture, it’s no wonder this chowder is a hit. The combination of sweet corn, tangy tomatoes, and spicy peppers creates a harmonious dish that is both comforting and exciting. The addition of shredded cheddar cheese and crumbled tortilla chips elevates it to a whole new level of deliciousness, making it a must-try for any chowder enthusiast.

Whether you’re looking to use up fresh tomatoes or seeking a new favorite weeknight meal, Moonshynes’ Mexican Corn and Tomato Chowder is a fantastic choice. Easy to prepare and packed with flavor, it promises to be a crowd-pleaser at any table. Enjoy the process of making this delightful chowder, and savor each comforting spoonful as it warms both your body and soul.