Tag Archives: Corn

Hot Cheesy Corn Dip

The recipe in this post is a hot and cheesy corn dip that is great for family gatherings, parties, or the upcoming Super Bowl game.

The game is on February 4th this year.  It will be played in another cold weather state, Minnesota.  However, they do have a domed stadium.  Our Detroit Lions won’t be one of the teams since they didn’t make it to the playoffs.  The coach got fired, and the team is looking for another one.  Perhaps next year the Lions will make it.

The original name for this recipe is Baked Santa Fe Dip.  I think the Hot Cheesy Corn Dip title is more descriptive of it since you get an idea of the ingredients.  Recipe is adapted from a Better Homes and Garden recipe and can be found here.

Hot Cheesy Corn Dip

  • Servings: 6-8
  • Difficulty: easy
  • Print

2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup mayonnaise
1 (15 oz) can whole kernel corn, drained
1 (4 oz) can chopped green chili peppers, drained
2 teaspoons finely chopped canned chipotle chili peppers in adobo sauce
1 teaspoon adobo sauce (from the can of chipotle peppers)
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped (optional)
1/4 cup sliced green onion
Tortilla chips for dipping

Preheat the oven to 350 degrees.  Spray a 1 1/2-quart baking dish with cooking spray and set aside.

Stir together cheeses, mayonnaise, drained corn, chili peppers, chipotle pepper, adobo sauce, and garlic powder in a large mixing bowl.  Mix well and then spread mixture into the prepared baking dish.

Bake the cheese mixture in a 350 degree oven for about 25 minutes or until heated through and bubbly.  Top with the sliced green onion and, if desired, tomato.

Serve with the tortilla chips.

The snowy weather we had for most of January seemed to bring out the deer looking for food.  Photo courtesy of a family member.


Spicy Chicken-Corn Chowder

I hope everyone had a wonderful Christmas and New Year’s holiday.   Usually that time of the year means cold and snowy weather for us but we have had a mild winter till just now.  Yes, we are waiting on an artic blast to roar in tonight.  Guess it will make the snow lovers happy.  Anyway, here is a cute picture from last year.  Snowman and photo are courtesy of a family member.


And, yes we did get the return of winter as forecast, as you can see with the red cardinal in the snow.

red cardinal

But winter just means we need to be cooking and eating  more soup.  Of course, soup is a favorite any time of the year but especially so in the wintertime.  This Spicy Chicken-Corn Chowder is a hearty and thick cream based soup that will help warm you on a cold winter day. The sweet corn and red bell pepper are a welcomed  compliment to the jalapeno.  If you want the chowder less spicy, remove the ribs and seeds from the jalapeno (or omit altogether).  This recipe makes a large amount of  chowder, but it makes for great leftovers.

Chowder is typically a seafood or vegetable soup made with milk and usually eaten with saltine crackers.  I think all of us in the USA are familiar with Clam Chowder.  Quite often, on Fridays you will find Clam Chowder as the soup of the day at many restaurants.  Corn chowder uses corn instead of the clams.

Chowder is thought to be a corruption of the French word chaudière (“cauldron”).  Chowder may have originated among Breton fishermen who brought the custom to Newfoundland, where it spread to Nova Scotia, New Brunswick, and New England.  Source Britannica

An early American recipe for Corn Chowder can be found in The Boston Cooking-School Cook Book, originally published in 1896 and written by Fannie Farmer.  It is a fairly simple recipe and interesting to note it uses canned corn.  The other ingredients are ones that would typically be in a chowder:  potatoes, salt pork (instead of bacon), onion and milk.

I have an iBook version of The Boston Cooking-School Cookbook but a free digital version is available from Google and can be found here.  I bought the iBook version several years ago and had completely forgotten about it until now.

The addition of chicken to the Corn Chowder makes for a very hearty one pot meal.  This recipe is adapted from a Better Homes and Gardens recipe and can be found here.

Spicy Chicken-Corn Chowder

  • Servings: 8
  • Difficulty: easy
  • Print

4 oz diced pancetta
1 lb skinless, boneless chicken breast, cut into bite size pieces
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
1 1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
1/2 jalapeno chile pepper, finely chopped
1 clove garlic, minced
1/3 cup all-purpose flour
4 cups chicken broth or stock
2 cups diced potatoes
2 cups corn, canned, frozen or fresh
1 1/2 cups whipping cream
1/2 teaspoon cayenne pepper
2 bay leaves
Jalepeno chile pepper slices or chopped chives (optional)

In a 5- to 6-quart Dutch oven cook pancetta until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in the pan.

Sprinkle the chicken with the seasoned salt and pepper. Add chicken to the pan.  Sauté over medium-high heat until chicken is no longer pink; remove from pan.

Add the sweet pepper and onion to pan. Cook and stir until tender. Add chopped jalapeno and garlic; cook and stir for 3 minutes. Stir in flour. Cook and stir for 1 minute. Add broth, potatoes,  corn, cream, cayenne pepper, and bay leaves. Bring to boiling; reduce heat. Cook, uncovered, for 10-15 minutes or until potatoes are tender, stirring occasionally.  Return the chicken to the pot and simmer, uncovered, for 5 minutes,  Discard bay leaves. Serve topped with jalapeno slices or chopped chives, if desired. 

Spicy Chicken-Corn Chowder

1.  The original recipe calls for a whole jalapeno pepper, but I found that 1/2 of one provides enough heat.
2.  Bacon can be substituted for the pancetta.


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