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Diné Corn Chowder
from the kitchen of Sharmagne Leland-St. John
2/3 cup olive oil
1 1/3 cup all-purpose flour
7 slices of lean bacon
1/4 cup white onion, minced
2 quarts chicken stock
4 dashes Tabasco
3 tablespoons oregano flowers, chopped
2 pounds tinned cream-style corn
1 pint heavy cream
salt and fresh ground black pepper, to taste
oregano flowers for garnish
In a nonaluminum saucepan, heat the olive oil.
Gradually stir in the flour with a wooden spoon to make a roux.
When it reaches the consistancy of peanut butter, reduce the heat
and simmer for 20 minutes, stirring often.
While the roux is simmering, sauté the bacon in a soup kettle over
medium heat until it browns. Add the onions and cook until
translucent. Pour off the fat, add the chicken stock, Tabasco,
and oregano flowers. Over a high flame, bring to a boil.
Whisking constantly, slowly add the hot roux to the boiling stock.
Stop adding the roux when the soup has reached the consistency
of heavy cream. Turn the heat down to a medium flame and let
boil for 20 minutes. Stir occassionally.
Strain the soup, and return to the pot. Add the tinned corn and the
heavy cream. Without bringing to a boil, heat over a low flame.
Add the salt and pepper to taste. Garnish with the oregano flowers.
Venison strips can be substituted for the bacon.