This recipe was born from an empty pantry but often it is what I make when dinner catches me by surprise and I am too busy to babysit my food while it cooks.
Cumin Corn Chowder
FIRST-
2 Tbsp unsalted butter
1 cup frozen onion, chopped
1 cup matchstick carrot
1 celery stalk with leaves
1 bay leaf
1 teaspoon salt
some cumin...
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Call me a heathen. I don’t like the result of the classic quiche recipe. The flan-like consistency creates a conundrum in my brain- “isn’t this supposed to be sweet?”
My quiche recipe should probably be renamed “Scrambled Egg Pie” but that too would be a misnomer.
Frozen or pre-fab pie crusts don’t impress me either and...
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Maybe its the organic polenta, or the corn flour, but this is a moister version of Sopa Paraguay without straying into cornbread territory.
Mix these ingredients into lumpy consistency with pea-sized pellets:
1 cup corn flour (this version I used whole grain stone ground corn flour by bob’s red mill and it makes a big difference...
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Sopa Paraguay is not a soup, its not cornbread and its not a quiche. It is part of my childhood culinary vocabulary. My mother served this creamy cornbread with almost every meal. This and meat empanadas were the go-to foods in my home- always available for snacking.
This is my mother’s recipe as I remember...
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