Corn Chowder with Rice Beans, Chayote and Crab
Categories: Rice, Onion, Garlic, Olive oil, Bell pepper, Bean, Chicken, Corn, Tamales, Hot
1 cup of Rice beans or other
1 Onion, cut in half and Stuck
1 Bay leaf
2 teaspoons of salt
2 tablespoons of Olive oil
1 medium Onion, diced
1/2 teaspoon of Freshly ground pepper
3 Garlic cloves, minced
12 Jalapeno chiles, seeded and
2 cups of corn kernels,
2 quarts of Chicken stock
Vegetable stock or Water
2 Chayote squash, diced
2 Red bell peppers, roasted,
1/2 pound of Lump crabmeat, picked over
1/2 cup of Crema Creme Fraiche
Minced chives for garnish |
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Soak rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 20-30 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/25/96 show Posted to MC-Recipe Digest V1 #321 Recipe by: TOO HOT TAMALES SHOW #6350 From: Pat Asher <asher@mcs.com> Date: Fri, 29 Nov 1996 08:01:55 -0600 |
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