Corn Chowder With Jalapeno

From Art of the Slow Cooker by Andrew Schloss

Andrew Schloss, Art of the Slow Cooker, Chronicle Books (2008). Reprinted with permission.

• Servings: 8.

This recipe is from Andrew Schloss's excellent Art of the Slow Cooker (Chronicle Books, paperback with color photographs, $24.95).  The combination of fresh herbs, spices, and jalapeño peppers give the sweet corn complexity and more personality.

As Mr. Schloss instructs, "The cornmeal thickens the soup and adds an appealing grainy texture.  If you don't have cornmeal, substitute 1 tablespoon flour; it will thicken just as well. Or you can throw in a handful of crumbled corn chips once you add the broth.  If you do use the corn chips, don't wait for the broth to thicken in the skillet.  Just add everything to the slow cooker and the chips will thicken the soup as it cooks."

Ingredients

• 2 slices salt pork or bacon, finely diced
• 2 onions, finely chopped
• 1 bell pepper, red or green, stemmed, seeded and finely diced
• 2 celery ribs, finely diced
• 2 to 3 jalapeño peppers, stemmed, seeded and finely chopped
• 3 cups corn kernels (about two 11-ounce cans), drained
• 1 can (about 15 ounces) diced tomatoes, preferably fire roasted
• 1 can (about 15 ounces) cannellini beans, drained and rinsed
• 2 tablespoons yellow cornmeal
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely cracked black pepper
• 1 teaspoon ground cumin, preferably ground from whole seeds toasted in a dry skillet
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh rosemary
• 5 cups vegetable or chicken broth
• 1 cup cream or half-and-half

Directions

1. Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
2. Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
3. Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
4. Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
5. Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
6. Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
7. Stir in the cream and heat through, about 1 minute.