Name: Double-Corn Chowder with Chipotle and Bacon
Cook time: 30 min
Total time: 2 1/2 hr
Yield: Makes 8 to 10 servings
Ingredients: 1/2 pound maíz trillado (dried cracked yellow hominy corn; 1 1/3 cups), picked over and rinsed; 11 cups water, divided; 4 bacon slices, chopped; 2 tablespoons olive oil; 1 large white onion, chopped; 2 large garlic cloves, finely chopped; 1 large red bell pepper, chopped; 3/4 teaspoon ground cumin; 3 cups fresh or frozen corn; 1 medium or large canned chipotle chile in adobo; 1 cup heavy cream; 1/2 cup chopped cilantro

Dried cracked corn, after being soaked and cooked, is mixed with milk and brown sugar to make a soupy sweet for indigenous peoples in the highlands of Colombia. Here it adds the thickening base that potatoes would in a traditional chowder. Chipotle and bacon mingle to form a low, smoky whisper of heat.

Cooks' notes:

· Maíz trillado is available at Latino markets and some supermarkets. · Chowder can be made 3 days ahead. Chill, uncovered, until cool, then cover.

Recipe notes

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