We've had a bit of a blustery rain filled day here today and I felt it was the perfect day for a bowl of hot soup, and what better soup to serve at this time of year than Corn Chowder!
But not just any corn chowder, a easy Mexican corn chowder with plenty of Tex Mex flavors! Rich and creamy, oh-so-delicious with just a bit of a spicy bite!
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For inspiration I turned to my original recipe for corn chowder which you can find here, and made a few adaptations and minor adjustments.
Corn Chowder was something I made often for my family when they were growing up. Not only was it a great store cupboard meal, but it was very economical and something which they all loved!
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It was one of the favorite things I used to prepare for them after church on Sundays as it was quick and easy to make as well as being delicious. I could put it together in a jiffy and we could be eating it pronto.
My children always loved it. I did as well. I think they still make it to this day. I would be very surprised if they didn't.
Today I updated it to add some lively Tex Mex flavors and some fresh corn. The original recipe used only creamed corn. It also used carrots which I removed for this version.
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WHAT YOU NEED TO MAKE MEXICAN CORN CHOWDER
Really simple ingredients actually. I really wanted to create a tasty soup that took advantage of the fresh sweet corn which is so readily available at this time of year.
It does look like a long list of ingredients, but most of them are herbs and spices.
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- 4 rashers streaky bacon, chopped (2)
- 1 medium onion, peeled and chopped (1/2)
- 1 medium jalapeno pepper (1/2)
- 4 medium potatoes, peeled and chopped (2)
- 2 cups (500ml) chicken stock (1 cup/250ml)
- 1 cup (250ml) whole milk (1/2 cup/120ml)
- 1 can of creamed corn (1/2 can)
- 2 cobs of corn (1 cob)
- 2 tsp chili powder (1 tsp)
- 1/2 tsp ground cumin (1/4 tsp)
- 1/4 tsp smoked paprika (1/8 tsp)
- 1 tsp dried oregano flakes (1/2 tsp)
- 1 tsp dried parsley flakes (1/2 tsp)
- 1/4 tsp black pepper (1/8 tsp)
- 1/4 tsp garlic powder (1/8 tsp)
- the juice of 1/2 lime (1/4 lime)
I have mentioned it before, but I will say it again, I buy packages of bacon and then I open them, roll up the rashers into cylinders and then pop them into freezer bags and into the freezer. It works out really handy for recipes such as this one.
I can simply remove as many rashers as I need, re-seal and pop the bag back into the freezer. The frozen bacon is also very easy to chop. Much easier than its fresh counterpart!
I have used two measurements here. One version will feed four people and the one in brackets will feed two. You can freeze the other half of the can of creamed corn for another time.
I suppose if you don't have fresh jalapeno peppers you can use canned green chilies. I had the fresh today and it worked beautifully. I also happened to have fresh corn.
If you don't have fresh corn, by all means use the equivalent in canned or frozen corn niblets, which would be ideal in the Winter months when fresh corn is not available.
If you are in the UK, make sure you use mild chili powder and only to taste. The chili powder in the UK is much stronger than the one we use here in North America which has been weakened by the addition of other things. You will not need as much.
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HOW TO MAKE EASY MEXICAN CORN CHOWDER
This is really very simple and if you have everything chopped and ready to go ahead of time, it goes together very quickly.
Fry the chopped bacon in a large (medium) sized saucepan until almost all of the fat has rendered and the bacon is crisp. Scoop out onto some paper towels and set aside.
Drain all but 1 TBS of the drippings from the pan and discard. Add the onion and jalapeno pepper to the drippings. Cook, stirring frequently, until softened.
Add the potatoes and all of the spices and herbs. Give everything a good stir to coat the potatoes with everything.
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Add the chicken stock. Bring to the boil, reduce to a simmer. Cook on medium low (10 to 15 minutes) until the potatoes have softened to the point where the tip of a knife can be inserted easily.
Cut the corn off the cobs and add to the saucepan. Cook for a further 2 minutes.
Stir in the milk and creamed corn. Heat through. Add the lime juice.
Taste and adjust seasoning as required.
Serve in heated bowls, garnished with some sour cream and a splash of hot sauce if desired.
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I chose to garnish mine with a nice dollop of sour cream and a splash of hot sauce. I really like the Green Tabasco sauce which really lends itself well to Tex Mex flavor and is not quite as ferocious as the regular Tabasco sauce.
You could top yours with some grated Tex Mex Cheese if you liked, chopped green onions, diced olives, etc. This delicious soup lends itself beautifully to all of those flavors!
I served mine with some fresh crusty bread. What will you serve yours with?
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NOVA SCOTIA FISH CHOWDER - People come from far and wide to enjoy this very Maritime treat made using fresh local haddock. Its rich and creamy and very delicious!
CHEDDAR CHOWDER- This is a fabulous rich and creamy soup filled with lovely cheddar flavor. Pick a well rounded farmhouse cheddar for this to showcase it at its very best!
CHICKEN AND CORN CHOWDER - This is an old family favorite filled with lots of tasty bits of chicken and little dumplings called rivvels. My children were always very happy when this was on the menu!
Easy Mexican Corn Chowder
Yield: 4 (2)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is an adaptation of my own simple corn chowder updated to include Tex Mex flavors. Its delicious. Amounts are given for 4 servings with amounts for 2 in brackets.
Ingredients
- 4 rashers streaky bacon, chopped (2)
- 1 medium onion, peeled and chopped (1/2)
- 1 medium jalapeno pepper (1/2)
- 4 medium potatoes, peeled and chopped (2)
- 2 cups (500ml) chicken stock (1 cup/250ml)
- 1 cup (250ml) whole milk (1/2 cup/120ml)
- 1 can of creamed corn (1/2 can)
- 2 cobs of corn (1 cob)
- 2 tsp chili powder (1 tsp)
- 1/2 tsp ground cumin (1/4 tsp)
- 1/4 tsp smoked paprika (1/8 tsp)
- 1 tsp dried oregano flakes (1/2 tsp)
- 1 tsp dried parsley flakes (1/2 tsp)
- 1/4 tsp black pepper (1/8 tsp)
- 1/4 tsp garlic powder (1/8 tsp)
- the juice of 1/2 lime (1/4 lime)
To serve:
- Sour cream
- hot pepper sauce (I like the green Tabasco)
Instructions
- Fry the chopped bacon in a large (medium) sized saucepan until almost all of the fat has rendered and the bacon is crisp. Scoop out onto some paper towels and set aside.
- Drain all but 1 TBS of the drippings from the pan and discard. Add the onion and jalapeno pepper to the drippings. Cook, stirring frequently, until softened.
- Add the potatoes and all of the spices and herbs. Give everything a good stir to coat the potatoes with everything.
- Add the chicken stock. Bring to the boil, reduce to a simmer. Cook on medium low (10 to 15 minutes) until the potatoes have softened to the point where the tip of a knife can be inserted easily.
- Cut the corn off the cobs and add to the saucepan. Cook for a further 2 minutes.
- Stir in the milk and creamed corn. Heat through. Add the lime juice.
- Taste and adjust seasoning as required.
- Serve in heated bowls, garnished with some sour cream and a splash of hot sauce if desired.
Its not very often that I can afford to buy a really good steak to eat. Food, especially meat, is becoming more expensive with each day that passes and steak is one of the things that is one of the more expensive items.
Occasionally though I come across a bargain. If you get to the shops early in the day you will often find things marked down that are right on their sell by date and need to be eaten or frozen right on the day.
It was just my luck one day to happen upon a bone in rib eye one day, at 30% off. Although I wasn't planning on cooking steak that day, I snapped it up.
I knew that I could bring it home and, properly wrapped, freeze it for a future date!
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I decided to cook it the other day. It was a bone-in cap-off rib eye steak. Just the right size for two people to enjoy. One inch thick.
I ended up with a tender and juicy, delicious rib eye steak, cooked to juicy perfection. Seasoned with fresh herbs and cooked to a golden crust with plenty of garlic and butter.
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Oh boy but it was some good!! Fancy food that I wouldn't normally eat every day. It was a real treat!
You don't have to go out to a fancy restaurant to enjoy a juicy steak dinner. You can cook one perfectly and deliciously in the comfort of your own home.
This can be a bit intimidating to some people, but if you follow my handy tips and suggestions, there is no reason why you can't cook a delicious steak to perfection in your own home as well!
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It goes without saying that, if you want to enjoy a perfect steak, you have to first start out with the perfect cut of meat.
For panfrying, broiling or grilling, I wouldn't recommend anything less than a good quality sirloin, rib eye or filet steak. Steak that has been properly aged on the bone will give you the best flavor.
I also like to start with my meat being at room temperature. Take your steaks out of the fridge at least half an hour before cooking or longer if possible. Some cooks eschew seasoning the meat prior to cooking.
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I am a firm believer, however, in salting the meat prior to cooking. The heat helps to seal in the salt, allowing it to penetrate and really flavor the surface of the meat.
That old idea about the salt drawing out the moisture and meat juices doesn't really wash with me.
If pan frying, which is my preferred method, you want to use a really heavy skillet, heated to a hot temperature. Brush your seasoned meat with some butter, and then place it in the hot pan. Alternately you can have a nice knob of butter ready and foaming in the hot pan.
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Cook for several minutes to sear the first side, and then flip over and finish searing it on the second side.
Don't turn your steak any more than once. Turning it over and over, is what causes the meat juices to release and your steak ends up stewing instead of frying.
I like to use the finger test when judging the doneness of my meat. It works perfectly every time. This is a simple way to judge how done your meat is. The further your thumb has to move across your hand, the more resilient the ball of muscle in your hand becomes.
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The amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is.
First finger stage: for blue meat and lightly cooked fish.
Touch your thumb to it's opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance.
The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface. The meat is rare to almost blue when cut with a mild flavor.
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Second finger stage: for rare meat.
Touch your second finger to your thumb and press the ball of your thumb. The ball will feel spongy. The meat should be well browned and spongy when pressed in the center.
It should be firm at the sides and any beads of juice on the surface should be deep pink. The meat when cut is read, juicy and aromatic.
Third finger stage: For medium cooked meat, game or duck, or well done fish.
Touch your third finger to your thumb and press the ball of your thumb. The ball will feel resilient.
The surface should be crusty brown and the meat should resist when the center is pressed. Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavored.
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Fourth finger stage: For well done meat, or poultry.
Touch your fourth finger to your thumb and press the ball of your thumb. The ball will feel firm.
The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the centre. Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible.
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I like my steaks medium rare. This is something I learned not to ask for in France. It always came raw, or blue. 😖 Apparently the term medium rare takes on a whole new context on the continent!
Anyways, I really enjoyed my steak the other day, cooked simply in the garlic and butter, with those lovely flavored herbs pressed into its surface. It was beautiful.
I enjoyed it with some of the Broken Potatoes Recipe I shared the other day and some fresh steamed green beans. It went down a real treat!
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Here are a few more steak recipes you might be interested in!
GARLIC STEAK BITES AND POTATOES - Quick, easy and delicious, the steak is sliced and marinated in a soy/sriracha marinade while you cook the potatoes.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This is a tiny bit spicy and a tiny bit salty. In short, incredibly tasty!!
GRILLED STEAK SANDWICH - This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!
Rib Eye Steak
Yield: 2
Prep time: 10 MinCook time: 10 MinInactive time: 6 MinTotal time: 26 Min
A delicious steak, rubbed with fresh herbs and browned in butter and garlic. Perfectly cooked and delicious!
Ingredients
- 1/2 pound (bone in) rib eye steak (about 1 to 1 1/2 inch thick)
- fine sea salt to taste
- freshly ground black pepper to taste
- 2 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves
- 1 TBS butter
- 1/2 TBS olive oil
- 2 small cloves garlic, peeled and smashed
- chopped fresh parsley to garnish
Instructions
- Remove the steak from the fridge. Pat it dry with paper towels and season it generously on both sides with salt. Leave it to sit on the counter for 30 minutes.
- Season with black pepper and rub the herbs into the surface of the steak on top and bottom.
- Place a heavy bottomed skillet over medium heat. (Cast iron is ideal if you have it.)
- Add the butter and oil, swirling to coat the bottom of the pan.
- Add the steak to the skillet and cook for 5 minutes on one side, or until browned on the bottom. Turn over and add the garlic to the pan.
- Continue to cook or a further 3 to 5 minutes longer, basting with the butter drippings. (This is easily done by tilting the pan to spoon the butter drippings.)
- Thicker steaks will take longer to cook. Mine was about 1 inch thick and it was perfect at 3 minutes. The steak will continue to cook after you remove it from the pan.
- Remove to a cutting board and leave to rest for 5 to 6 minutes before slicing and serving.
- Serve garnished with chopped parsley and your favorite sides.
Thanks so much for visiting! Do come again!
I put my hand up! I love pizza in any way shape or form. I have never really met a pizza that I did not like. It is a love affair that I have been enjoying since I was a teenager.
It was not something we really made at home, but I had tasted them at school. One of my good friends Virginia used to make homemade pizzas as well and I can remember making them at her house. They were delicious! Everything homemade.
It wasn't something we even considered making at home until my boyfriend who later became my husband brought a pizza mix to our house. I was 16 at the time. It was just a simple cheese pizza. We all enjoyed it so much that we then started making pizzas at home more regularly.
I know . . . boxed pizza mix, but at that time, for us . . . it was amazing. We learn and we grow. We leave home and we experience better and greater things. We become self proclaimed connoisseurs!
But . . . we don't always have the time to devote to making a hand turned, yeast crusted, from scratch pizza. Sometimes we want something a tiny bit quicker.
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Meet Mini Chicago Deep Dish Pizzas. Using only 5 simple ingredients and taking not a lot of your time, you can have these delicious mini bakes on the table in less than half an hour.
They do make use of a convenient refrigerated pizza crust, but I am sure you could make a crust from scratch if you were really keen.
The idea behind these is that they are quick and convenient, and also incredibly tasty! As an appetizer, or a quick lunch, on the buffet table, for game nights, a light supper with a salad . . . whatever fits your need, your family is sure to enjoy these quick and delicious mini pizzas!
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WHAT YOU NEED TO MAKE MINI CHICAGO DEEP DISH PIZZAS
Just a few simple ingredients and not a lot of time.
- 1 tube of refrigerated pizza dough
- 8 to 10 slices of Mozzarella cheese ( you will need to cut 2 to 3 circles from each)
- 24 pieces of pepperoni
- 12 tsp your favorite pizza sauce
- 12 tsp grated Parmesan cheese
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I used the Pillsbury refrigerated Pizza Crust. But you can use any refrigerated pizza crust that you have available to you. I dare say you could also use one of those dry mixes you add water too. I bet you could also use a can of croissant roll dough, with the perforations pressed together and sealed.
You probably wouldn't get twelve from a can of croissant dough however. Just saying.
You could also make a dough from scratch, but the idea behind these is for them to be a quick and easy option.
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I used ordinary sliced Kraft mozzarella cheese. You should get two or three 2-inch round circles from each slice.
I use the Pizza Delight dry cure pepperoni. I love the flavor of it and its not as greasy as some others out there.
My pizza sauce is PC Garlic pizza sauce. Its quite convenient as it comes in a squeeze bottle. I love the flavor of the garlic. My Parmesan cheese was Kraft. But you can use whatever brand of cheeses you wish to use.
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My muffin tin was a medium sized metal muffin tin. I sprayed it first with some canola oil cooking spray. Just in case. The finished pizzas tipped out without any problems at all.
I have not experimented with adding any other ingredients or toppings. These are pretty perfect just as is.
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HOW TO MAKE MINI CHICAGO DEEP DISH PIZZAS
These are so easy to make even a child could make them. I think they would make great snacks for those occasions when your children are having guests to stay overnight!
Hopefully it won't be too much longer before we can start entertaining again and having things like sleepovers and game nights.
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Preheat the oven to 375*F/190*C/ gas mark 4. Lightly spray a 12 cup muffin tin with some canola cooking spray. Set aside.
Unroll the pizza dough and roll it out on a lightly floured surface to make it large enough to cut out 12 4-inch circles.
Using a 4-inch round cutter cut out the circles and fit them into the muffin cups, making sure you press the dough up the sides.
Cut out 2-inch rounds from the mozzarella cheese slices. You will need 24.
Layer the following in each dough lined cup: 1 round of mozzarella cheese. 2 pepperoni slices. 1 round mozzarella cheese. Top with 1 tsp of pizza sauce and finally 1 tsp of Parmesan cheese.
Bake for 15 minutes, until golden brown and heated through. Carefully remove from the cups to a wire rack to cool for a few minutes
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You can store any leftovers of these in the refrigerator for up to three days and you can also freeze them for up to three months in an airtight freezer container. That makes them the ideal appetizer or treat to have on hand.
You can pay a whole bundle for something like this in the freezer section at the shops, but why should you when you can make a homemade version which is a lot tastier for a fraction of the cost!
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It would be so nice to make these together with my grandsons, or my granddaughter, or even the young women at church. It is the perfect snack for children and you know how much they love to get involved and help!
God willing it won't be too much longer before we can start doing things like that again. In the meantime there is no reason why we can't just enjoy these things ourselves. Knowing that I can freeze them means that there is no waste, and I like that idea and the idea of having something like this ready for a snack or quick meal any time!
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NEW YORK PIZZA - With foldable crisp slices, a delicious sauce and lotsa lotsa cheese. The crust has a Lovely flavor and texture and is just sturdy enough to stand up to the toppings, and yet at the same time light and airy. With my signature pizza sauce recipe.
ULTIMATE PIZZA BAGELS - These delicious hot delights are the ultimate in Pizza Bagels. Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang!
EASY PIZZA CASSEROLE - No fuss, no muss with plenty of pasta, sauce, sausage, pepperoni and cheese. Everything cooks in the one dish, pasta, etc. That way the pizza flavor goes right into the pasta with the most delicious result!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
With double the sauce, double the toppings and double the cheese. A true delight you can wrap your mouth around.
Mini Chicago Deep Dish Pizzas
Yield: 12
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Delicious little mini deep dish pizza pies that you can put together with only 5 simple ingredients. Ready to eat in less than half an hour.
Ingredients
- 1 tube of refrigerated pizza dough
- 8 to 10 slices of Mozzarella cheese ( you will need to cut 2 to 3 circles from each)
- 24 pieces of pepperoni
- 12 tsp your favorite pizza sauce
- 12 tsp grated Parmesan cheese
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 4. Lightly spray a 12 cup muffin tin with some canola cooking spray. Set aside.
- Unroll the pizza dough and roll it out on a lightly floured surface to make it large enough to cut out 12 4-inch circles.
- Using a 4-inch round cutter cut out the circles and fit them into the muffin cups, making sure you press the dough up the sides.
- Cut out 2-inch rounds from the mozzarella cheese slices. You will need 24.
- Layer the following in each dough lined cup: 1 round of mozzarella cheese. 2 pepperoni slices. 1 round mozzarella cheese. Top with 1 tsp of pizza sauce and finally 1 tsp of Parmesan cheese.
- Bake for 15 minutes, until golden brown and heated through. Carefully remove from the cups to a wire rack to cool for a few minutes
Thanks so much for visiting. Do come again!
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