Corn Stew (Guiso de Maiz) |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons pure Spanish olive oil | 1/4 pound bacon, rind removed and finely diced | 2 medium-size chorzos or other spicy sausage, sliced 1/2 inch thick |
| 1 medium-size onion, finely chopped | 1 medium-size green or red bell pepper, seeded and finely chopped | 2 cloves garlic, finely chopped |
| 1 cup drained and chopped canned whole tomatoes, or prepared tomato sauce | 3 tablespoons cooking sherry | 8 cups chicken stock or canned chicken broth |
| 1 medium-size all-purpose potato, peeled and cut into 1/2-inch dice | 1 cup peeled and diced calabaza or Hubbard or butternut squash | 4 cups fresh corn kernels (from 8 large ears) |
| salt and freshly ground black pepper to taste | 1 tablespoon chopped fresh parsley | |
| 1 | In a large saucepan, heat the oil over medium-high heat until fragrant, then fry the bacon until crisp. Reduce the heat to low, add the chorizos, onion, pepper, and garlic, and cook, stirring, until the vegetables are tender, 6 to 8 minutes. Add the tomatoes, sherry, stock, potato, and pumpkin and cook, covered, an additionsl 20 minutes. |
| 2 | Add the corn, salt, and pepper, and cook, partially covered, until all the vegetables are tender, about 20 minutes. Correct the seasonings and garnish with the parsley. Serve in warmed bowls. |