Bacon Potato Corn Chowder with Green Chiles

Rainy day meet chowder! This chowder is absolutely perfect for a busy weeknight meal or heck, anytime for that matter.

Bacon Potato Corn Chowder with Green Chiles. This soup is literally the quickest chowder you will ever make and with ingredients that most of us already have on hand.

Just look how chunky and delicious this chowder is! Are you hungry yet?

Bacon Potato Corn Chowder with Green Chiles
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Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Bacon Potato Corn Chowder with Green Chiles
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Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Using a large stock pot, render the bacon ends and pieces until fully cooked and crispy. Do not remove the bacon or the grease. 😉
  2. Add next four vegetable ingredients to the bacon and stir well. Coat all of the veggies with that yummy bacon grease.
  3. Pour boiling water over this mixture until just covering the potatoes.
  4. Next, pour the evaporated milk in and give it a good gentle stir.
  5. Season the chowder with the herbs, salt and pepper to taste. Cover and bring to a gentle simmer for 30-45 minutes until the potatoes are fork tender.
Recipe Notes

Feel free to substitute the evaporated milk for coconut milk for those with lactose issues. 🙂

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Santa Fe Blue Corn Pancakes with Homemade syrup and toasted pine nuts

Blue Corn Pancakes with Homemade Blueberry Syrup

Last summer, we were fortunate enough to be able to take a small family vacation and visit Santa Fe, New Mexico. Of course we fell in love with the culture, the scenery, and the southwestern style food.

So naturally when we returned home I had to try to recreate these wonderful pancakes that we ate for breakfast one morning at the lovely Luminaria restaurant located at The Inn and Spa at Loretto https://www.destinationhotels.com/inn-at-loretto/dining/luminaria-restaurant-patio (absolutely beautiful place).

Now, I am not certain if this is the exact recipe or not but my taste buds think so! I think that you will enjoy them too!

Santa Fe Blue Corn Pancakes with Homemade syrup and toasted pine nuts
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Servings Prep Time
36 pancakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
36 pancakes 15 minutes
Cook Time
30 minutes
Santa Fe Blue Corn Pancakes with Homemade syrup and toasted pine nuts
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Servings Prep Time
36 pancakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
36 pancakes 15 minutes
Cook Time
30 minutes
Ingredients
Santa Fe Blue Corn Pancakes
Homemade Pancake Syrup
Servings: pancakes
Units:
Instructions
  1. In a large mixing bowl, add blue cornmeal and boiling water. Stir and let sit for 5 minutes. We used Bob's Red Mill Blue Cornmeal medium ground http://www.bobsredmill.com/index.php/catalog/product/view/id/2691 And...Anson Mills Native Fine Blue Cornmeal http://ansonmills.com/products/19
  2. Add salt, sugar, baking powder. Blend well with whisk. The batter will be warm because of the boiling water.
  3. Add the 3 slightly beaten eggs, milk, and unbleached flour. Blend well again.
  4. Add the 6 tablespoons of butter and allow to slowly melt into the batter while stirring.
  5. Let batter rest for another 5 minutes while the griddle is preheating to 275 degrees(if using electric griddle otherwise cook at medium heat).
  6. Spray the pre-heated griddle with coconut oil non-stick spray. Spoon 1/2 cup of the batter for each pancake. It will be time to flip the pancake when the side up looks bubbly and dry. Cook both sides until slightly golden brown.
  7. To make the homemade syrup, heat a small heavy saucepan, add the sugars and water. Bring to a boil. Cook until sugars are dissolved. Remove from heat and add the vanilla. Allow to cool slightly before serving.
  8. Drizzle syrup over the hot pancakes and sprinkle with toasted pine nuts. You will feel as though you are back in Santa Fe again!
Recipe Notes
Try this syrup recipe by adding a cup fresh blueberries or strawberries while cooking the syrup. You can enjoy the syrup with whole berries or give them a whirl with your hand blender.
Make sure that the syrup has cooled sufficiently before doing this though to avoid any unfortunate mishaps with hot syrup!
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