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Active Time
30 min
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Total Time
2 1/2 hr
Dried cracked corn, after being soaked and cooked, is mixed with milk and brown sugar to make a soupy sweet for indigenous peoples in the highlands of Colombia. Here it adds the thickening base that potatoes would in a traditional chowder. Chipotle and bacon mingle to form a low, smoky whisper of heat.
Ingredients
Makes 8 to 10 servings
Quick-soak dried corn:
Step 1
Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
Make chowder:
Step 2
Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
Step 3
While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
Step 4
Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
Step 5
Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
Step 6
Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.
· Maíz trillado is available at Latino markets and some supermarkets. · Chowder can be made 3 days ahead. Chill, uncovered, until cool, then cover.
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Reviews (3)
Back to TopVery interesting chowder - lots of texture. Very filling, too. Recipe is very good as it is; however, instead of just one pepper, I chose to add two chipotle peppers and a spoonful of the adobo sauce. Next time, will add three peppers since we enjoyed the spicy, smoky taste so much.
Anonymous
Portland, OR
9/10/2012
这是我的修改——四星级使用1/2铜p dried corn,chicken broth instead of water,1- 2 tsp Mexican oregano, 2 onions,6 cloves garlic,diced hot red pepper,and diced red potato. I used half&half, but Latin "crema" would be even better, and is more heat tolerant. Ground chipotle powder makes it smokier and spicier.
noelle1945
Corrales, NM
12/15/2007
I was excited to try this recipe, and my husband loved it. The consistency of the maiz trillado was unexpected and a very nice counterpoint to the crisp texture of the fresh corn. I added four chipotles rather than just one and I think that it was an important addition, as the chipotle flavor makes the chowder. Overall, a very enjoyable corn chowder.
jlelliott
Madison, WI
8/24/2007