Side Pannel
Corn Chowder with Roasted Jalapeno and Parsley Puree
Corn Chowder with Roasted Jalapeno and Parsley Puree
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 5 Fresh jalapeño chilies
- 1/4 c Olive oil
- 1 1/2 tb Fresh lime juice
- 1 tb Water
- 1 Garlic clove; minced
- 1 c Packed fresh parsley leaves
Directions
FOR THE CHOWDER
1 Onion; chopped fine
2 Ribs celery; chopped fine
2 tb Vegetable oil
2 c Chicken broth
2 1/2 c Water
1 1/2 lb Boiling potatoes
1/2 lb Ham steak if desired; cut
-into 3/8-inch cubes
4 c Fresh corn kernels including
-the pulp scraped from the
-cobs; (cut from about 6
-ears corn)
2 ts Fresh thyme leaves; minced
Make the purée: Broil the jalapeños on the rack of a broiler pan under a
preheated broiler about 2 inches from the heat, turning them every 5
minutes, for 15 to 20 minutes, or until the skins are blistered and
charred. Transfer the jalapeños to a bowl and let them stand, covered
tightly, until they are cool enough to handle. Wearing rubber gloves, peel
the jalapeños, cut off the tops, and discard all but 1 teaspoon of the
seeds. In a blender purée the jalapeños with the seeds, the oil, the lime
juice, the water, the garlic, the parsley, and salt to taste. The purée may
be made 3 days in advance and kept covered and chilled.
Make the chowder: In a kettle cook the onion and the celery in the oil over
moderate heat, stirring, until the celery is softened, add the broth, the
water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and
simmer the mixture for 10 minutes. Stir in the corn and the thyme and
simmer the chowder for 5 minutes, or until the potatoes are tender. In a
blender or food processor purée 2 cups of the chowder and stir the purée
into the remaining chowder.
Serve the chowder with a small dollop of the jalapeño and parsley purée
swirled into it.
Makes about 8 cups, serving 4 to 6.
1 Onion; chopped fine
2 Ribs celery; chopped fine
2 tb Vegetable oil
2 c Chicken broth
2 1/2 c Water
1 1/2 lb Boiling potatoes
1/2 lb Ham steak if desired; cut
-into 3/8-inch cubes
4 c Fresh corn kernels including
-the pulp scraped from the
-cobs; (cut from about 6
-ears corn)
2 ts Fresh thyme leaves; minced
Make the purée: Broil the jalapeños on the rack of a broiler pan under a
preheated broiler about 2 inches from the heat, turning them every 5
minutes, for 15 to 20 minutes, or until the skins are blistered and
charred. Transfer the jalapeños to a bowl and let them stand, covered
tightly, until they are cool enough to handle. Wearing rubber gloves, peel
the jalapeños, cut off the tops, and discard all but 1 teaspoon of the
seeds. In a blender purée the jalapeños with the seeds, the oil, the lime
juice, the water, the garlic, the parsley, and salt to taste. The purée may
be made 3 days in advance and kept covered and chilled.
Make the chowder: In a kettle cook the onion and the celery in the oil over
moderate heat, stirring, until the celery is softened, add the broth, the
water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and
simmer the mixture for 10 minutes. Stir in the corn and the thyme and
simmer the chowder for 5 minutes, or until the potatoes are tender. In a
blender or food processor purée 2 cups of the chowder and stir the purée
into the remaining chowder.
Serve the chowder with a small dollop of the jalapeño and parsley purée
swirled into it.
Makes about 8 cups, serving 4 to 6.
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