Yields1 Serving

 1 Spanish Onion (diced)
 1 Green Pepper (diced)
 4 Cloves of Garlic or 1 ts of garlic powder
 2 medium potatoes (peeled and cubed)
 1 cup calabaza or butternut squash (cubed)
 3 Ears of corn (sliced in thirds)
 3 cans of cream corn
 3 cans of corn
 6 cans of water (use empty corn cans)
 1 8oz can of tomato sauce
 2 Cuban Style Chorizos (sliced)
 1 tbsp Vinegar
 3 tbsp Olive Oil
 ½ cup White Cooking Wine
 1 tsp Cumin
 3 Bay Leaves
 1 tsp Salt
 1 tsp Pepper

1

Wash and chop all ingredients that require cutting

2

Add olive oil to 8qt Pot on medium high heat

3

When oil is hot add onions and green pepper, a few minutes later add garlic.

4

When onions and green peppers turn translucent add chorizo, shortly after add tomato sauce, cumin, bay leaves, salt, pepper and let cook.

5

Add 1/2 cup of wine and Tbs vinegar.

6

Add cream corn, canned corn, and ears of corn to pot, followed by 6 cans of water and turn heat to high and wait for it to boil.

7

As soon the food begins to boil reduce the heat to rolling boil and cover so that it may reduce.

8

Let cook for a couple of hours, making sure to stir occasionally in order to prevent food from burning on bottom of pot.

9

Once the liquid reduces to your liking test for salt and pepper and adjust accordingly!

10

Serve over white rice and enjoy!
Disfrutan!!!! (Enjoy!!!!)

Ingredients

 1 Spanish Onion (diced)
 1 Green Pepper (diced)
 4 Cloves of Garlic or 1 ts of garlic powder
 2 medium potatoes (peeled and cubed)
 1 cup calabaza or butternut squash (cubed)
 3 Ears of corn (sliced in thirds)
 3 cans of cream corn
 3 cans of corn
 6 cans of water (use empty corn cans)
 1 8oz can of tomato sauce
 2 Cuban Style Chorizos (sliced)
 1 tbsp Vinegar
 3 tbsp Olive Oil
 ½ cup White Cooking Wine
 1 tsp Cumin
 3 Bay Leaves
 1 tsp Salt
 1 tsp Pepper

Directions

1

Wash and chop all ingredients that require cutting

2

Add olive oil to 8qt Pot on medium high heat

3

When oil is hot add onions and green pepper, a few minutes later add garlic.

4

When onions and green peppers turn translucent add chorizo, shortly after add tomato sauce, cumin, bay leaves, salt, pepper and let cook.

5

Add 1/2 cup of wine and Tbs vinegar.

6

Add cream corn, canned corn, and ears of corn to pot, followed by 6 cans of water and turn heat to high and wait for it to boil.

7

As soon the food begins to boil reduce the heat to rolling boil and cover so that it may reduce.

8

Let cook for a couple of hours, making sure to stir occasionally in order to prevent food from burning on bottom of pot.

9

Once the liquid reduces to your liking test for salt and pepper and adjust accordingly!

10

Serve over white rice and enjoy!
Disfrutan!!!! (Enjoy!!!!)

Guiso de Maiz – A Cuban version of corn chowder