The first time I had corn chowder was at a cafe in beautiful Santa Fe, New Mexico. It was one of those memorable evenings where the location, the weather, and the food was just right.
It was a clear crisp evening and the sky was lit up purple by the fireball sun that was beginning to play peekaboo behind the snow capped mountains. Santa Fe is one of the most magical cities I’ve ever visited with historic adobe buildings set against the backdrop of the mountain view and where the rich cultures of Native Americans and Mexico collide. No modern buildings are allowed in the old plaza so you almost feel transported to another time. I enjoyed a creamy corn chowder with a hint of smoke and spice served with hot jalapeno cornbread and a cold Margarita. Until I can take my family to experience the beauty of Santa Fe I can at least enjoy my version of the corn chowder.
This is one of my simple Ninja Cooking System Recipes that can also be used in any slow cooker. I chopped up the vegetables one morning and put everything in the cooker and let it do its work. The hearty chowder was ready by dinner for me and because Ian was on one of his two week stints in Singapore I had dinner the next night too!
- 2 14.5 ounce cans of chicken broth
- 1 can Green Giant Chipotle Corn
- 5 small red potatoes cut into ½ inch cubes
- 1 cup white onion diced
- 1 rib celery sliced
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
- 3 table spoons cornstarch
- 1 tablespoon ground chipotle
- 1 tablespoon Chalula or Tobasco
- 1 dash minced garlic
- Add broth, corn, potatoes, onion, celery, and seasonings to slow cooker and cook on low for 7-8 hours. Broth will be thin at this stage.
- One hour before the chowder is done use a potato masher to mash the ingredients to help thicken the broth.
- Add the cornstarch and cream and stir thoroughly and cook one more hour. This will thicken the chowder. Top with cheese and bacon bits to serve.
The corn chowder is thick and flavorful with the corn, potatoes, and celery giving a delicious texture and the chipotle in the corn and spices giving just a hint of smoke and spice. I paired it with a jalapeno cornbread and as I savored the warm hearty chowder for a moment I was back in Old Town Santa Fe.
For more Southwest flavor try my black bean and corn salsa.