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| Habanero Corn Chowder Recipe |
Category: Soups
Rating:
N/A
Servings: 1
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Ingredients
6 ears corn, or
3 cup frozen corn kernels
1/2 cup potato, diced
1 cup onion (vidalia, tex sweet, etc.), d; iced small
1 1/2 cup chicken stock
1 cup heavy cream
1 habanero, finely diced
1 roasted red pepper, finely diced
1/2 cup parmesan cheese, grated
1 oil or butter or water, as needed
Cooking Directions:
Cut off corn from ears of corn if using fresh.
Boil diced potatoes until cooked through but still firm. Reserve water used to boil potatoes.
Sweat the diced onion in a saute pan over high heat in a small amount of butter/oil/water, abt. 2 minutes. Do not brown/burn.
Combine half of the corn, the cooked potatoes, the sauteed onion, and the stock. Blend, in batches if necessary, until just smooth. Place mixture in a stockpot.
Bring mixture in stockpot to boil, stirring constantly. Reduce heat to medium-low and stir in cream. Add the diced roasted red peppers.
Sweat the diced chile(s) in a saute pan over high heat in a small amount of butter/oil/water, abt. 1 minute. Do not brown/burn. Dump into stockpot. Stir.
Allow chowder to simmer over medium-low heat for approx. 30 minutes or until heated through, thickened, and flavors meld. Stir frequently. Do not boil. Do not scorch.
Thin chowder if needed with reserved potato water. Season if desired. Garnish with cheese if desired.
VARIATION (untried)
Omit habanero/chile(s). Garnish soup with warmed chipotle/adobo sauce puree placed in a squeeze bottle and do some groovy design on surface of soup. Hey, it sounds groovy. You tell me.
NOTES : Sub. milk if desired; may need to thicken w/other means.
soups
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