Sometimes, a rainy day in the summer can be a nice break. I know, I know I am sorry but it is nice to want to cook, and to actually be hungry rather than overwhelmed by the heat. On days such as these I also get excited because it means I have a good excuse to make a summer soup!
This corn chowder recipe doesn’t have very many ingredients, so I suggest making this with really fresh corn. Instead of the usual bacon, this chowder uses chipotle powder for heat and smokiness making it a perfect vegetarian chowder recipe.
Chipotle Corn Chowder
(serves 2)
Shuck the corn. Using one tablespoon of the oil, brush the cobs of corn. Heat your grill to high and char corn on all sides. While cooking the corn sweat the onion and carrot in the remaining olive oil. Remove the corn from the cob using a shape knife. Reserve one quarter of the corn for garnishing the bowls. Add the remaining corn to the onion and carrot along with the chipotle powder and a 1/4 teaspoon of salt. Continue sweating for 5 minutes.
Melt butter in to the corn and sprinkle the mixture with flour. Stir the flour in until well absorbed. Continue cooking for another 3 minutes. Slowly Stir in the milk and water and bring to a gently simmer. Simmer for 15 minutes, stirring regularly and making sure the bottom doesn't scald. After 15 minutes start testing the corn, you want it to be quite soft. When very soft, turn off the heat and allow to cool.
Once cool enough to blend process until very smooth. If you want a try smooth texture, strain through a fine mesh strainer. Transfer back to the pot and again bring to a gentle simmer to heat. Season to taste. Stir in cilantro. Divide the reserved corn between 2 bowls and ladle in the soup. Top with any remaining cilantro. Serve hot.
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