JALAPENO CORN CHOWDER MY WAY ENJOY DAN:

                       JALAPENO CORN CHOWDER MY WAY by CHEF DAN:

Serves 10

INGREDIENTS

3 tablespoon olive oil
2 (16 Oz) cans of corn

2 (16 Oz) can cream corn

1 onion diced

5 potatoes diced

3 jalapenos diced

2 bay leaves

1 teaspoon EACH dried tarragon, white pepper, celery salt, jalapeno powder

2 tablespoons EACH white vinegar, and sugar

2 (19.5 Oz) May Ploy coconut milk

4 cups chicken stock

DIRECTIONS:

1.   Add oil to a skillet over medium-heat and when sizzling.

2.   Add both corns, onion, potatoes, jalapenos, and sauté for 4-5 minutes.

3.   In separate pan, add coconut milk and chicken stock.

4.   Bring to a simmer do not boil it, just a low simmer.

5.   Once simmering add bay leaves and next 6 ingredients.

6.   Bring to a boil and add corn mixture.

7.   Cover:  reduce heat and simmer for about 20 minutes.

8.   Season with salt and pepper.

9.   Serve with crusty bread.

ENJOY DAN:                                                                         OKEYDOKEY!!