This cannabis recipe is easy to make and offers an extra kick
The good thing about the world of soups is that it has infinite possibilities. As curiosity must always be on everyone’s mind, it is always necessary to be looking for new formulas and recipes to surprise the people around you. That is why today’s recipe has been thought out of the box. Corn chowder is a typical dish of American and Canadian cuisine that is delicious, and the addition of marijuana will make everything even better.
In order to start the recipe, you will need to go to the supermarket and get the following:
2 strips of thick-cut diced bacon
1 onion small, finely diced
2 t garlic, minced
3 C corn kernels, fresh or frozen
2 russet potatoes medium, peeled and diced
2 mild green chiles large, such as Anaheim
4 C chicken stock
1/2 t cumin, ground
Salt and pepper to taste
2 grams decarboxylated kief or finely ground decarboxylated hash
1 pound medium shrimp, peeled
1/2 C heavy cream
With everything on hand and ready to use, start by preheating a large pot over medium-high heat. Add the bacon and cook until browned. Remove the bacon and set it aside. Next, add the onion and olive oil to the pot and sauté until softened, about five minutes. Add garlic and cook for another minute.
Proceed to add the corn, potatoes, cumin, chiles, chicken broth, cayenne, and cannabis. Bring to a boil and then reduce heat to a simmer for about 15 minutes or until potatoes are tender. Transfer half of the soup to a blender or food processor and puree, then return to the pot. As a note, you can use an immersion blender to puree the pot to the consistency of your liking.
Return the soup to the heat and add the shrimp and cook until pink and cooked through, about five minutes. Divide the chowder among four large bowls. Garnish each bowl with reserved crumbled bacon bits and additional green onions. Serve immediately and enjoy.