Bolivian Corn Pudding Food

BOLIVIAN CORN PUDDING

Bolivian Corn Pudding image

This is a traditional corn pudding, served at Christmastime in Bolivia. Maybe I'll make it this year as part of our menu. The recipe comes from 365 Ways to Cook Vegetarian. The original recipe called for raisins, but I've omitted them.

Provided by dicentra

Categories Corn

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (17 ounce) can creamed corn
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 drops hot sauce
1 tablespoon sugar
1/2 cup monterey jack cheese, diced

Steps:

Preheat oven to 350.
In a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar.
Beat until well blended.
Stir in cheese.
Pour into a lightly oiled 1 ½ quart baking dish.
Bake 55-60 minutes, until corn pudding feels firm to the touch. Serve hot.

Nutrition Facts : Calories 214.4, Fat 8.6, SaturatedFat 3.9, Cholesterol 171.2, Sodium 796.2, Carbohydrate 27.3, Fiber 1.6, Sugar 7.7, Protein 10.5

BOLIVIAN CORN CHOWDER

Bolivian Corn Chowder image

This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I'm always on the lookout for new ways to fix it.

Provided by dicentra

Categories Chowders

Time 38m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, finely diced
2 medium potatoes, peeled and shredded
1 (17 ounce) can corn
1 (17 ounce) can creamed corn
1 (16 ounce) can chicken broth
1 (4 ounce) can diced chilies
1/2 teaspoon chipotle chile in adobo
4 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup half-and-half
1/2 teaspoon salt
2 limes

Steps:

In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.

Nutrition Facts : Calories 334.9, Fat 11.2, SaturatedFat 3.9, Cholesterol 14.9, Sodium 733.8, Carbohydrate 57.2, Fiber 6.1, Sugar 8.4, Protein 9.3

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