Sweet Corn Chowder with Pork
- 30 min
- 4 people
Ingredients
- 340 g Tulip Jamonilla®
- 6 cups chicken stock
- 1 cup milk
- 4 slices white bread without crusts
- 1.25 cup sweet corn /fresh, canned, or frozen)
- 1 green jalapeño chilli
- 1 tsp dried thyme or oregano
- 3 tortillas
- 1 cup grated cheese
- Salt
- Freshly ground pepper
- Fresh parsley
Instructions
Preparations
- Dice the Jamonilla® into the desired size and chop the onion and chili.
- Cut the bread into small squares, and the tortilla into strips.
Make the chowder
- Add milk, chicken stock, and bread to a large pot.
- Warm through and stir regularly.
- Add the onion, corn, Jamonilla®, chili, and herbs, and let the mixture heat.
- Add the tortilla strips.
- Turn down the heat and let the chowder simmer without a lid for 5-10 minutes.
- Add in the cheese and stir until melted.
- Arrange the chowder in bowls, sprinkle with cheese, and chopped parsley.
- Serve hot.
- Enjoy!
Tip
Serve the corn chowder with some bread for dipping.
You might also like: Jamonilla® with black beans
Soup and chowder are not the same
Some people mix up chowder and soup. But they are not the same. Soups are thin and light, while chowder is rich and chunky. Chowder often contains some sort of protein like bacon, pork, chicken, or chorizo and a creamy texture.