Corn Chowder

The secret to this dish is baking the tostadas.  The deep roasty toasty goodness of crispy corn tostada crumbs adds another layer of flavor.  Brush fresh corn tortillas with olive oil or peanut oil and roast under moderately high heat (400 degrees F) until they’re deep dark golden brown and brittle (approximately 5-10 minutes).

Corn Chowder
makes 1 big pot

1 large Vidalia onion
1 Tablespoon butter
1 Tablespoon olive oil
4 cloves garlic, sliced
2 stalks celery, finely minced
2 Tablespoons flour
1/2 teaspoon Sicilian oregano
1/4 teaspoon basil, powdered
1/2 teaspoon fresh cumin, freshly ground
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
4 cups whole milk
2-3 cups chicken stock
4 cup corn, preferably fresh
1/2 lb smoked ham, cubed
1 cup skinless chicken, poached and sliced
fine sea salt, to taste

In a large dutch oven or other thick bottomed pot, sauté onion in butter and olive oil.  Add garlic and celery.  Sauté briefly.  Add flour and stir.  Allow flour to thicken and coat the bottom of the pot.  Then, add milk and stock.  Bring to a simmer over low heat.

In a food processor, mince 1 cup corn.  Then, add it to the soup pot with remaining corn and all remaining ingredients.  Allow to simmer gently over low heat for 20-30 minutes.  Taste.  Season, if needed.  Top with baked tostada crumbs.