Hubby cooked on Sunday, he made what we are referring to as a "bowl full of awesomeness" this soup (or stoup in Rachael Ray terms) was so good! The recipe is from a cookbook we picked up on vacation in Tampa one year. While there we went to a restaurant called Columbia Restaurant, it was so good we went twice and left with their cookbook. They call this soup "Corn Chowder Cuban Style" It is so tasty! The recipe calls for both pork and ham we substituted the kielbasa for the ham. It also calls for butternut squash as well as two cans of corn and one can of cream corn. These ingredients made it a bit sweet for me so I added my favorite hot sauce, El Yucateca.
mmmmm...much better!! Enjoy!
Corn Chowder Cuban Style
(adapted from The Columbia Restaurant Cookbook)
Ingredients:1 large onion, chopped
1 large green pepper, chopped
4 cloves of garlic, minced
Half of an 8 oz can of tomato sauce
2 bay leaves
1 lb pork loin, cut into 2 inch cubes
1/2 lb smoked ham, cut into small pieces (we used kielbasa)
1/2 cup oil
2 medium size potatoes, peeled and cut into 8 pieces
1 butternut squash, peeled and cut into 3 inch cubes
2 cups of chicken broth
2 (15 ounce) cans whole corn kernels
1 (15 ounce) can cream style corn
2 ears of fresh corn, cut into 2 inch pieces
Salt and Pepper to taste
Heat oil in a heavy bottom pot. Brown the pork, add chopped onions, green pepper, garlic, bay leaves and tomato sauce. Cover and simmer until the pork is tender. Add broth, potatoes, squash and ham. When potatoes and squash are tender, add canned corn and fresh corn (we actually added the fresh corn at the beginning to give it more time to cook.) Cook 5 minutes stirring often. Salt and pepper to taste.