{"id":2459,"date":"2011-09-02T08:09:06","date_gmt":"2011-09-02T13:09:06","guid":{"rendered":"http:\/\/www.e357.net\/beingernest\/?p=2459"},"modified":"2011-09-25T19:40:23","modified_gmt":"2011-09-26T00:40:23","slug":"mexican-corn-chowder","status":"publish","type":"post","link":"https:\/\/e357.net\/beingernest\/mexican-corn-chowder\/","title":{"rendered":"Soup #31 Mexican Corn Chowder"},"content":{"rendered":"<div>My friend Mary McElveen, a fine poet, great cook, and fun person in general, offered me this vegetarian soup recipe, which I&#8217;m looking forward to trying out, maybe even this weekend, if I can figure out how to turn the three pound bag of frozen corn in my freezer into an equivalent qty of &#8220;creamed corn.&#8221;<\/div>\n<div><strong>Mexican Corn Chowder<\/strong><\/div>\n<div>(Recipe by Mary McElveen)<\/div>\n<ul>\n<li>1Tbsp. butter or margarine<\/li>\n<li>\u00bd c. chopped onion<\/li>\n<li>2 c. peeled and diced potatoes<\/li>\n<li>1 c. water<\/li>\n<li>\u00bd tsp. dried whole basil<\/li>\n<li>2 c. milk (can substitute half-and-half for part of this)<\/li>\n<li>2 (17-oz). cans cream-style corn<\/li>\n<li>1 (14-1\/2 oz.) can whole tomatoes, drained and chopped<\/li>\n<li>1 (4 0z.) can green chilies, chopped, undrained<\/li>\n<li>\u00bd c. diced sweet red pepper<\/li>\n<li>\u00bd tsp. salt<\/li>\n<li>1\/8 tsp. pepper<\/li>\n<li>1 c. shredded sharp Cheddar cheese<\/li>\n<\/ul>\n<p>Put  butter in deep 3-qt. casserole; microwave uncovered at HIGH for 35 sec.  Or till melted. Stir in onion; microwave, uncovered at HIGH for 3-4  minutes or till onion is tender. Add potatoes, water and basil; cover  with heavy-duty plastic wrap and microwave at HIGH for 12-15 minutes or  till potatoes are tender, stirring every 5 minutes.<\/p>\n<p>Stir  in milk, corn, chopped tomatoes, green chilies, red pepper, salt and  pepper. Cover and microwave at HIGH for 5-6 minutes or till thoroughly  heated. Stir in cheese and reduce to MEDIUM-LOW (30% power); cover and  microwave 5-6 minutes or till cheese melts, stirring after 3 minutes.  Serve immediately.<\/p>\n<p>(This is given with microwave directions, but could be adapted, I&#8217;m sure&#8230;)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My friend Mary McElveen, a fine poet, great cook, and fun person in general, offered me this vegetarian soup recipe, which I&#8217;m looking forward to trying out, maybe even this weekend, if I can figure out how to turn the three pound bag of frozen corn in my freezer into an equivalent qty of &#8220;creamed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2459","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/2459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/comments?post=2459"}],"version-history":[{"count":3,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/2459\/revisions"}],"predecessor-version":[{"id":2503,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/2459\/revisions\/2503"}],"wp:attachment":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/media?parent=2459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/categories?post=2459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/tags?post=2459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}