Lunch at Gurley St. Grill

At the Visitors Center we learned that Gurley Street Grill was a great place to go, especially for the Sonoran corn chowder. So, off we went! We sat in the covered patio area in the back.

Robert ordered the pastrami sandwich.

Chicken Salad Salad (I think that was the actual name!)

The general manager, Aaron Meisheid, stopped by and talked with us and offered up the chowder recipe:

Gurley St. Grill Creamy Corn Chowder

1 15-oz. whole kernel corn (with liquid)
9 oz. diced green chilies
1/2 cup diced onion
1 T olive oil

Saute until onion becomes transparent, then add:

2 1/4 cups water
2/3 cup half and half
1/4 t. liquid smoke (Wright's is best)
1/2 t fresh chopped parsley
1 T chicken base

Bring to Low Boil, then:

Thicken slightly with a small amount of cornstarch dissolved in cold water.

Stir in:
1 cup grated mild cheddar cheese

Then add:
2 1/4 cups diced cooked potatoes

Makes about 3 quarts chowder ( 12 -18 oz. servings)