Roasted Corn-Chipotle Chowder

Recipe Ingredients

5		Fresh corn ears - husked
2		Red bell peppers
3		Jumbo russet potatoes - peeled
6		Bacon - cut small dice,
		(optional)
3 tablespoons	45ml	Butter
1		Onion - cut small dice
3		Garlic cloves - minced
8 cups	1896ml	Chicken broth
2		Canned chipotle chiles - removed from
		Their sauce, seeded, and finely diced - see * Note
		(abt 2 tspns diced chiles total)
2		Tomatoes - seeded, and
		Cut into small dice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Heavy cream

Recipe Instructions

* Note: You usually can find canned chipotle chiles in the Hispanic food isle in supermarkets. Remove the peppers from their sauce and slice them in half. Scrape off the seeds and mince into a pulp. Any remaining peppers, when kept in sauce and tightly wrapped, will keep well in the refrigerator for a few weeks.

Roast the corn either on a grill, in a heavy cast-iron pan over low heat or directly over a gas burner, turning until all the kernels take on a smoky hue. Cut the kernels from the cobs, reserving 2 of the cobs.

Roast the bell peppers on the grill or under the broiler, turning as the skin blackens on each side. Place the roasted peppers in a plastic bag; seal and allow them to steam while you prepare the other ingredients.

Cut 2 of the of the potatoes into small dice; set aside.

Quarter the remaining potato and cover it with water in a small saucepan. Cook until tender, about 15 minutes. Mash this potato coarsely with a fork and set aside.

Fry the optional bacon in a large heavy stock pot until almost crunchy, about 5 minutes. Drain off most of the bacon grease. Melt the butter in the pan, add the onion and saute until translucent, 7 to 10 minutes. Add the garlic and saute a few more minutes.

Deglaze the pan with the broth. Add the reserved corn cobs, diced potatoes, mashed potato, chipotle peppers and tomatoes. Bring to a boil, and season with salt and pepper. Reduce to a simmer and cook until the potato pieces are cooked through, about 25 minutes.

While the soup is cooking, remove the loosened skin from the peppers. Discard the seeds and membrane and cut the flesh into small dice.

Remove the cobs from the soup and add the corn kernels, roasted red pepper and cream. Simmer until heated through, about 5 minutes. Adjust for seasoning.

Serve with warm tortillas or cornbread and a green salad.

This recipe yields 12 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.