Help me make southwestern corn chowder
August 6, 2012 2:07 PM Subscribe
In about an hour I will be making a southwestern corn chowder for my family without a well-defined recipe. Help me do it right.
I have a bunch of fresh summer corn, and two recipes for corn chowder which I am in some sense planning to combine: this one
and this one
. I don't need it to taste exactly like either of these recipes; I just want it to be good. Other wrinkles: 1. I have a fresh jalapeno I thought I'd use. But I don't want the soup to be really spicy, just to have a little generalized heat; if I saute half a jalapeno without ribs or seeds in with the onions, which then gets simmered in the soup, will that be about right? 2. I have sweet potatoes but no white potatoes. Will they have the same thickening properties? (I know they taste different, obviously, but I'm fine with my chowder tasting like sweet potatoes.) 3. If I use cumin and garlic, as second recipe suggests, with fresh jalapeno instead of chili powder, should I skip the thyme from the first recipe, or will those be good together?
Or feel free to tell me killer tips for making southwestern corn chowder that don't appear in these recipes, if you have any! My family will thank you.