Moonshynes' Mexican Corn and Tomato Chowder |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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I had fresh tomatoes that I didn't want to throw in the trash, so instead, I started throwing things in the crockpot. This was great with shredded cheddar cheese and crumbled tortilla chips on top! Ingredients:
2 ears of fresh white corn, cut off the cob |
1 can creamed corn |
3 ripe tomatoes, chopped |
1 can rotel (mild, medium or hot --cooks preference) |
1 small chopped onion |
1 teaspoon cayenne pepper |
1 teaspoon black pepper |
1 teaspoon salt (to taste) |
1 cup tomato juice |
1/2 cup half-and-half |
1/4 cup cornmeal |
1 teaspoon dill weed |
Directions:
1. Add all ingredients to crockpot.
2. Stir and cook on low for 4 to 6 hours.
3. Garnish with additional sprigs of dill weed or chopped green onion.
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