RECIPE: Corn chipotle chowder

[Guest guest]

Here's something on the mild side:

 

Roasted Corn Chipotle Chowder

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5 ears fresh white corn, husked

2 red bell peppers

3 jumbo russet potatoes, peeled

3 Tablespoons butter or margarine

1 onion, cut in small dice

3 garlic cloves, minced

8 cups vegetable broth

2 canned chipotle chiles en adobo, removed

from their sauce, seeded and finely diced (see note)

2 tomatoes, seeded and cut into small dice

Salt and pepper to taste

1 1/2 cups milk, soymilk or cream for thicker soup

[ed.--Diced serranos or red cayennes, for garnish or

cooked into the soup, and/or a whole ancho

diced and cooked in.]

 

Roast corn either on a grill, in a heavy cast-iron pan over low

heat or directly over a gas burner, turning until all kernels take

on a smoky hue. Cut kernels from cobs, reserving 2 cobs.

 

Roast bell peppers on grill or under broiler, turning them as skin

blackens on each side. Place roasted peppers in a plastic bag;

seal and let steam while you prepare other ingredients.

 

Cut 2 potatoes into small dice and set aside. Quarter remaining

potato and cover it with water in a small saucepan. Cook until

tender, about 15 minutes. Mash this potato coarsely with a fork;

set aside.

 

Melt butter in the pan, add onion and saute until translucent,

7 to 10 minutes. Add garlic; saute gently for another couple of

minutes.

 

Deglaze pan with the broth. Add reserved corn cobs,

diced and mashed potato, chipotles, [other finely diced chiles

if desired--not more chipotles, as the smoky flavor will get too

strong], and tomatoes. Bring to a boil; season with salt and

pepper. Simmer until potato pieces are cooked through,

about 25 minutes.

 

While soup is cooking, peel peppers. Discard seeds and membrane

and cut flesh into small dice. Remove cobs from soup and add corn

kernels, roasted red pepper and milk, soymilk or cream. Simmer

until heated through, about 5 minutes. Adjust for seasoning.

[Garnish with chiles if desired.] Serve with warm tortillas or

cornbread and a green salad. Serves 12.

 

Note: You usually can find canned chipotle chiles in the Hispanic

food aisle 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.

 

[i like the flavor of dried chipotles better than canned. Break '

em in half, remove seeds (they mostly just fall out), then break

them up further or cut them up with scissors, and toss them in

the soup. A dried ancho treated in this way would also be great

here!]

Source: http://www.linkline.com/personal/gingen/

 

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