Friday, July 30, 2010

Smoky Chipotle Corn Chow-DAH

What to do with 7 ears of corn? Excellent question. Answer: Make Corn Chowder!!

2 1/2 cups fresh corn kernels (Or canned, in a pinch)
1-2 small dried chipotle pepper*
2 red potatoes
1 white onion, or mix onion and shallot
2 cloves garlic
fresh cilantro
shaved sharp white cheddar or mexican cheese
fresh chive for garnish
cherry tomato, for garnish
1 quart vegetable or chicken stock
capful of olive oil
pinch truffle oil, if on hand
dollop sour cream
splash of milk
1/4 stick butter
salt & pepper to taste

1. In large sauce pot, saute garlic and onion in butter. Sprinkle with cumin, and let the onion sweat, without browning, for a few minutes.
2. Add in vegetable stock, potato, corn, and chipotle pepper*. Bring to boil, let simmer until potatoes are tender.
3. Turn off heat and puree soup in blender or food processor and return to pot. Over low heat, add in olive and truffle oil, sour cream, cheese, salt, pepper, cilantro, splash of milk, and parsley. Allow to cook in.
4. Serve with chives and tomato garnish!

*Dried Chipotle Peppers:
To reconstitute, roast in oven at 400 degrees for approximately 5 minutes, until peppers puff up. Remove and immediately soak in warm water for 20-30 minutes, until soft. Split open and remove seeds and stem. Chop roughly!

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