So pretty much my favorite things ever are some spicy dishes and discovering cool new books. I was fortunate enough to find a spicy vegetarian meal cookbook (for free!) at a local used bookstore. What could be more perfect, right? I crave spicy and heat in almost all of my dishes so this was a great way to incorporate that into my cooking. Since I was super eager to make dishes, I made a delicious Green Chile Corn Chowder accompanied by Green Chile Cornbread! Here is what you’ll need to first, make the cornbread:
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon baking soda
1 cup fat-free buttermilk
2 large eggs, lightly beaten
1 (4.5 oz) can diced green chiles, drained
3 tablespoons unsalted butter, melted
1/2 cup shredded reduced-fat cheddar cheese
So first, preheat your oven to 450 degrees and spray an 8 inch square baking pan with nonstick spray. Then, combine your flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda into a medium bowl.
Then, in another bowl, combine your buttermilk, eggs, chiles, and melted butter.
Then, adding your wet ingredients to your dry ingredients, mix together until it is all blended together. Once it is all mixed together, you want to gently stir in your cheese. When everything is all incorporated together, transfer to your baking pan.
Bake until the edges are golden brown and you will see that they will start to pull away from the side of the dish (approx. 20-22 minutes). Let cool on a rack then cut and serve warm!
You can start to see that it started to pull away from the edges of the dish. Next, we start with our Green Chile Corn Chowder. You will need:
4 cups corn kernels (fresh or frozen – i just used 2 cans)
4 tablespoons vegetable oil
2.5 cups diced onion
3 cloves garlic, minced
6 large red potatoes, diced into 1/2 inch cubes (about 4 cups)
4 cups rich vegetable stock
2 cups chopped New Mexico can green chiles
2 cups low fat milk
2 cups heavy cream
salt and pepper to taste
First, you will need to puree your corn. Puree about 3 cups and leave 1 cup whole. In a large dutch oven, sautee the onions in the oil until they’ve cooked down a little bit. Then, add the garlic and satuee for a little bit more. Stir in your corn puree mixture, the remaining corn kernels, potatoes, and the vegetable stock. Bring to a boil over high heat.
Once it comes to a boil, reduce the heat to a simmer and partially cover the pot. Simmer 10-15 minutes or until the potatoes are cooked all the way through. Then, add the green chiles, milk, and the heavy cream, stirring constantly.
Add salt and pepper to taste and enjoy! So both of these recipes are super easy, and I found them both hearty and delicious. Normally when you think of cornbread, you think slightly sweet, but these were definitely savory. You definitely had the warming flavors of the cumin and a little something extra from the chiles. The soup was creamy and had a lot of flavor (but definitely make sure to add salt!) It was hearty with the potatoes but had depth of flavor from the chile. We had this on a rainy, yucky day and it was the perfect dish.