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DICK CLARK'S CAJUN CORN CHOWDER
1 CAN
(11 oz.) GREEN GIANT MEXICORN
2 CUPS FROZEN CORN
1 CUP FROZEN CORN (PUREED)
1 CUP CHOPPED ONIONS
1 CUP CHOPPED CELERY
2 CLOVES GARLIC (CRUSHED)
2 CUPS NON FAT MILK
1 JAR PROGRESSO ROASTED PEPPERS (CHOPPED)
2 CUPS CHICKEN BROTH
SPICES:
(SEASON TO TASTE)
CELERY SEED
CAYENNE PEPPER
PAPRIKA
COARSE BLACK PEPPER
WHITE PEPPER
MARJORAM
BEAU MONDE
FRESH CILANTRO
- Approx, 1/2 cup
Mix all
spices together in small bowl and set aside.
Mix CHICKEN
BROTH, MILK, FROZEN CORN, CANNED MEXICORN & chopped (drained)
ROASTED PEPPERS in large sauce pan.
Add spices
to mixture. (IMPORTANT ... the amounts of cayenne pepper,
black & white pepper and paprika used will determine how
spicy the soup becomes.)
Saute
crushed GARLIC, chopped ONIONS & CELERY in another frying
pan, using 1 T. OLIVE OIL and 1 T. BUTTER. Add to mixture.
Simmer
for 10 to 15 minutes.
Let stand
for 1 to 2 hours, if possible. RE-HEAT and serve. Sprinkle
a handful of COPPED CILANTRO on top.
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