Erik
Sous Chef
1/3 c chopped carrots
1/3 c chopped onion
1/3 c chopped celery
1 c diced potatoes
4 qt chicken stock
1 T cumin
1/2 T Salt
1/2 T Black Pepper
Couple pinches of Crushed Red Pepper (if desired)
Simmer above ingredients.
Next:
Preheat oven to 475 degrees
Next batch of ingredients: You will be roasting these ingredients on a baking sheet.
1 lb frozen corn
1 chopped large red pepper
1/3 can of chopped chipotle peppers/drizzle a little of the adobo sauce on vegetable mixture before roasting.
3 T chopped jalepenos
1 T chopped cilantro
Toss together in a bowl with olive oil and the drizzle of adobo sauce, and brown in spread on to baking sheet, roast 'till corn starts gets a little brown in appearance.
Now...here's the magic...
Add 1 can of sweetened, condensed milk to simmering pot on the stove. When ready, thicken with your favorite thickening agent. Add roasted corn mixture and stir together.
Enjoy...any questions, just ask!!!
1/3 c chopped onion
1/3 c chopped celery
1 c diced potatoes
4 qt chicken stock
1 T cumin
1/2 T Salt
1/2 T Black Pepper
Couple pinches of Crushed Red Pepper (if desired)
Simmer above ingredients.
Next:
Preheat oven to 475 degrees
Next batch of ingredients: You will be roasting these ingredients on a baking sheet.
1 lb frozen corn
1 chopped large red pepper
1/3 can of chopped chipotle peppers/drizzle a little of the adobo sauce on vegetable mixture before roasting.
3 T chopped jalepenos
1 T chopped cilantro
Toss together in a bowl with olive oil and the drizzle of adobo sauce, and brown in spread on to baking sheet, roast 'till corn starts gets a little brown in appearance.
Now...here's the magic...
Add 1 can of sweetened, condensed milk to simmering pot on the stove. When ready, thicken with your favorite thickening agent. Add roasted corn mixture and stir together.
Enjoy...any questions, just ask!!!