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Soup of the evening, beautiful soup
I have a fever; I'm wiped out; if anyone needs me, I'll be in bed. In other words, please don't need me until tomorrow afternoon. But for those of you who did request that recipe for corn chowder, however many aeons ago, it lies belatedly behind the lj-cut. I should fulfill at least one of my obligations before I collapse. Have some soup!
Corn Chowder with Chilis
The original recipe from which we extrapolated claims that the entire chowder should be prepared in the soup pot; we used a cast-iron pan for the first stages, and then transferred the ingredients when necessary, as it is much easier to sauté in a pan than in a pot. The recipe also called for cooking the corn in the chowder, whereas we had boiled the corn beforehand. Keep that in mind where simmering times are involved. Without further ado—
Chop 4 slices of bacon, place them in the pan, and cook over medium-low heat until all the fat has rendered out and the bacon begun to crisp. If necessary, pour off the fat until there are only two tablespoons left. In this, sauté until tender and browned:
1 small onion, chopped
2 medium celery stalks, diced
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
1/2 fresh jalapeño pepper, seeded and diced
(This looks spicy. We found that much of the heat cooked out as the recipe proceeded, and no doubt the potatoes and milk cut the burn quite a lot. If you like the kind of soup that will singe your lips off, you may wish to consider using a greater ratio of peppers.) At this point, remove the kernels from 6 small ears of previously cooked corn and set them aside for later in the recipe. Transfer the sautéed vegetables into the soup pot and add:
4 1/2 cups milk
2 medium potatoes, peeled and diced
Bring the milk to a boil, or at least the appropriate temperature; do not let it develop a skin. Reduce the heat and simmer, covered, until the potatoes are cooked through. Add salt and white or black pepper to taste. Then remove 1 1/2 cup of solids from the soup and purée until smooth; return the purée to the soup and add a tablespoon of chopped fresh cilantro. Finally, stir in those six ears' worth of corn kernels and simmer gently until the corn is tender. Serve; and if you like, pass around lime wedges to squeeze into the soup. We also sprinkled additional cilantro on top, but that's because we're cilantro junkies around here.
Enjoy!
Corn Chowder with Chilis
The original recipe from which we extrapolated claims that the entire chowder should be prepared in the soup pot; we used a cast-iron pan for the first stages, and then transferred the ingredients when necessary, as it is much easier to sauté in a pan than in a pot. The recipe also called for cooking the corn in the chowder, whereas we had boiled the corn beforehand. Keep that in mind where simmering times are involved. Without further ado—
Chop 4 slices of bacon, place them in the pan, and cook over medium-low heat until all the fat has rendered out and the bacon begun to crisp. If necessary, pour off the fat until there are only two tablespoons left. In this, sauté until tender and browned:
1 small onion, chopped
2 medium celery stalks, diced
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
1/2 fresh jalapeño pepper, seeded and diced
(This looks spicy. We found that much of the heat cooked out as the recipe proceeded, and no doubt the potatoes and milk cut the burn quite a lot. If you like the kind of soup that will singe your lips off, you may wish to consider using a greater ratio of peppers.) At this point, remove the kernels from 6 small ears of previously cooked corn and set them aside for later in the recipe. Transfer the sautéed vegetables into the soup pot and add:
4 1/2 cups milk
2 medium potatoes, peeled and diced
Bring the milk to a boil, or at least the appropriate temperature; do not let it develop a skin. Reduce the heat and simmer, covered, until the potatoes are cooked through. Add salt and white or black pepper to taste. Then remove 1 1/2 cup of solids from the soup and purée until smooth; return the purée to the soup and add a tablespoon of chopped fresh cilantro. Finally, stir in those six ears' worth of corn kernels and simmer gently until the corn is tender. Serve; and if you like, pass around lime wedges to squeeze into the soup. We also sprinkled additional cilantro on top, but that's because we're cilantro junkies around here.
Enjoy!
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...when she wakes up.
...she's so cute when she's asleep...
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