Southwest Shrimp and Corn Chowder [RECIPE]

December 16, 2017 by 1 Comment

Southwest Shrimp and Corn Chowder

Pair the creamy goodness of your favorite chowder with yummy Southwestern spice for a quick, tasty, heartwarming meal. (Photo by Jathan Fink, Jadeworks Entertainment)

With winter coming in fast and temperatures dropping across the country, we’re always on the lookout for something warm and tasty, and this dish hits the spot. Thick and creamy, with loads of veggies and mouthwatering spice, we know you’re going to love our Southwest Shrimp and Corn Chowder. Serve them up with warm crusty bread or gooey, cheesy quesadillas for a complete meal.  Read more of this post

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Cheesy Corn and Ham Chowder [RECIPE]

September 21, 2016 by 1 Comment

Cheesy corn and ham chowder

When you’re craving yummy comfort food, try our cheesy corn and ham chowder.
(Photo by Jathan Fink, Jadeworks Entertainment)

When summer is nearing its end, I start craving soup! This one-pot wonder takes a bit of prep time because of all the chopping you have to do, but it is well worth it. It combines all my favorite things (including bacon, ham, fresh veggies and cheese) into one creamy, comforting chowder. Serve in big mugs, oversized bowls or hearty bread bowls, and you’ve got the recipe for an awesome way to start the autumn season. Now bring on the cold! Read more of this post

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Chicken Corn Chowder with Poblano Chilies [RECIPE]

January 20, 2016 by Leave a comment

Chicken Corn Chowder with Poblano Chilies

Our Chicken Corn Chowder with Poblano Chilies is a spicy and delicious way to beat the cold. (Photo by Jathan Fink, Jadeworks Entertainment)

If it is chilly outside, it’s a safe bet I’m in the kitchen cooking up one of my favorite soups. I’ve always been a big chowder fan, but sometimes clams aren’t available or I’m craving something a little spicy. That’s when my chicken corn chowder with poblano chilies is just the ticket! Packed with healthy veggies and lots of flavor, this recipe will be on the table in less than 30 minutes, which makes it perfect for a quick lunch on a cold day. Read more of this post

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Cornbread-Chili Casserole

October 30, 2015 by Leave a comment

Cornbread-Chili Casserole Plated

A hearty scoop of our Cornbread-Chili Casserole is sure to hit the spot on game day.
(Photo by Jathan Fink, Jadeworks Entertainment)

I love cooking with cast iron, especially when I get to prep a whole meal in one pan! My Cornbread-Chili Casserole combines everything I love about my usual standard skillet cornbread and chili into one dish. Tasty, hearty, and delicious,your family will ask for this one time and again. And because it combines a deep flavor profile with a bit of heat, lots of veggies and a crispy crust, what’s not to like? Enjoy! Read more of this post

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Corn, Tomato, and Black Bean Salsa

October 18, 2011 by 1 Comment

Corn, Tomato, and Black Bean Salsa

Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.

Nothing transports our taste buds to the American Southwest like salsa. Found on nearly every table in the area, salsas have become more popular than ketchup. Whether sweet, smoky, mild or flaming hot, there are literally hundreds of variations on this staple condiment. Our Corn, Tomato, and Black Bean Salsa is cool and delicious with the added ingredients of cilantro, garlic and onion. A touch of our Red Chile Honey lends a smoky sweetness to this flavorful blend of fresh ingredients.

PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes

INGREDIENTS

  • 1/2 cup fine chopped white onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/4 teaspoon lightly toasted, freshly ground cumin
  • 1 jalapeno chile, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Red Chile Honey
  • 1 teaspoon kosher salt
  • 3/4 cup fresh corn kernels
  • 3 large ripe Roma tomatoes, diced
  • 1 cup cooked black beans

DIRECTIONS

  1. Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
  2. Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
  3. Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.

TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.

YIELDS: 2 1/2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

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