Originally published at customerservant.com. You can comment here or there.


3 cups corn
1/2 pound kosher breakfast beef or pastrami, diced into pieces
1 large sweet onion (such as Vidalia), diced small
1 large leek, cleaned thoroughly and sliced thinly into half-moons
1/4 cup red bell pepper, diced small
1 pound Yukon Potatoes, peeled and diced small
2 tablespoons margarine
2 tablespoons fresh thyme
1 teaspoon cumin
4 cups chicken stock
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 cup non dairy creamer
salt and pepper, to taste


Heat a 4-quart heavy pot over low heat and add the diced breakfast beef. Once it has rendered a few tablespoons of fat, increase the heat to medium and
cook until the breakfast beef is crisp. Pour off all but 1 tablespoon of the fat, leaving the meat in the pot. Add the margarine, onion, leeks, bell pepper,
thyme, and cumin and saute, stirring occasionally until the onion and bell pepper are soft. Add the corn, potatoes, and stock. Bring to a boil and cook
for about 10 minutes until the potatoes are soft. Use a spoon to mash some of the potatoes and corn against the side of the pot. Reduce the heat to medium
and stir in the cornstarch and water mixture. Return to boil and cook until the chowder thickens slightly. Remove from heat and season with salt and pepper.
Stir in the non dairy creamer just before serving.

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