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Guiso de Maiz – A Cuban version of corn chowder

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

Wash and chop all ingredients that require cutting


Add olive oil to 8qt Pot on medium high heat


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


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


Add 1/2 cup of wine and Tbs vinegar.


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.


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


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


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


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