It got cooler! Yay!
We can stop grilling chicken and make some soup. Here's one of my favorite soups.
Corn chowder garnished with grit and cheese-stuffed chilies.
I tried this soup at Ramos House Cafe in San Juan Capistrano and it is amazing.
They have a great recipe book and offer the original way to make this incredible,
hearty soup. It's a little time-consuming so I have a simplified approach.
Here it is.
Corn chowder
- 1 bag of frozen corn
- 1 yellow onion, diced
- 3/4 cup corn flour (masa harina)
- ½ cup red bell pepper, diced
- 1 bunch scallions, thinly chopped
- ½ cup celery, diced
- 1 tbsp chipotle chilies, pureed
- 1 cup White corn Hominy
- 1 tsp dried oregano
- 1 tsp garlic, minced
- 1 tsp fresh chopped thyme
- 1 russet potato, diced into ¼ inch cubes
- Tortilla strips
Grit & Cheese Chilies
- 3 cans whole Ortega chilies
- 2 cups of cooked grits
- 1 cup jack cheese
- ½ bunch chopped cilantro
- ¼ cup scallions, sliced thin
Preheat oven to 350 degrees. Carefully open the chilies without tearing them and remove any seeds. Combine the
cheese, grits, cilantro, and scallions in a bowl and stir. Add the grit mixture to the inside of the chilies, and place
stuffed chilies in a glass pan. Cook for 30 minutes.
(Serves 6-8)
Or you can always buy tortilla soup at the grocery store add avocados and
tortilla strips if all this work sounds like the worst thing you could do with an
hour.
For other Soup recipes we have some fun books for your
cooking inspiration.
2. The Wine Pairing
I think this soup is great with a Malbec. You may want to try,
Pararisa from Argentina.
3. The Place Setting
A placemat, plate, soup bowl, glassware, flatware, your favorite
soup spoons, and a soup ladle for serving.
4. The Centerpiece
Since soup is usually reserved for family or a smaller get-together,
thought this little grouping of votives and flowers was simple and
really pretty.
