Tuesday, September 23, 2008

Corn Chowder with Chiles

It's soup season! Okay, so it rained for half a day, but here in Utah that's a big deal. I've never made corn chowder before, but I had most of the ingredients so there you go.
This recipe is adapted from Martha Stewart's Summer Corn Chowder from The Martha Stewart Living Cookbook. I increased the amounts by half, used milk instead of half-and-half, and increased the heat by adding extra chiles. I'm really happy with how it turned out. Even Ed liked it, and he doesn't even like corn. (I think the British are raised to think corn is animal feed, but that's a whole other post.)

Corn Chowder with Chiles
6 oz. bacon, diced
1 lg. onion, diced
3 celery stalks, diced
8 sprigs fresh thyme
salt and pepper
4 cups chicken stock or broth
3 ears of corn, shaved from the cob
8 oz. fingerling potatoes, cut into 1/2" slices (or use white/yellow potato, diced)
1-2 poblano peppers, cut into 1/2" dice (seeds and ribs removed) You can use whatever peppers you have on hand, depending on how hot you want your soup. I used 1 anaheim and 1 jalapeno. You could even used canned green chiles.
2 c. milk (or half and half)
roux for thickening, optional

Place bacon is small stockpot over medium-high heat. Cook until deep golden brown and all fat has been rendered. Remove bacon and drain on paper towel. Discard all but 2 T. bacon fat.
Add onion, celery, thyme, salt and pepper to taste. Cook over medium low until translucent, about 10 minutes. Add stock, cover, bring to boil, and reduce heat to medium. Simmer with lid ajar for 15 minutes.
Add corn, potatoes, and chile pepper Cook uncovered until potatoes are tender, about 10 minutes. Remove and discard thyme. Add milk and thicken with roux if desired. If using roux, heat 3 T. butter in small saucepan; stir in 1/4 - 1/3 c. flour. Stir for a minute or so, then add in 1-2 c. of the hot soup. Stir until thickened and then return mixture to soup pot and whisk to incorporate.) Check and adjust seasoning. Garnish with bacon and whatever else looks good.

No comments: