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home > recipes > soups > fire roasted corn chowder with chipotle
8 fresh ears of corn in their husks 1 red bell pepper 1 Tbs olive oil 4 oz pork or bacon diced 2 leeks, white and pale green parts only, finely diced 1 sweet onion finely diced 6 cloves of garlic finely diced 5 cups chicken stock 1 cup of half and half cream 1 1/2 cups cilantro leaves fine chopped 1 1/2 tsp salt 1 tsp black pepper 1/4 to 1/2 tsp ground chipolte pepper OR smoked paprika OR cayenne pepper 2 Tbs fresh squeezed lime juice I made this soup without pork or bacon just using more olive oil and it came out great. I also used smoked paprika since I try to find recipes that use it ! Remove most of corn husks from corn except for a layer or two, Roast corn on a hot grill turning 1/4 turn every 3 minutes or so till kernels are caramelized ( browned ). Do the same with the bell pepper. Remove corn from grill and let cool. Then with sharp knife scrape kernels into a bowl. In a stockpot over medium heat, add oil and sauté pork or bacon, garlic, onion and leek until beginning to brown, about 8 minutes. Skin bell pepper and dice. In a blender or food processor, puree half the corn with half the stock. To the stockpot add the pureed mixture, remaining stock, cream, remaining corn, cilantro, diced bell pepper, salt, black pepper and chipole pepper. Simmer over medium heat for 15 minutes. Add lime juice to finish soup and serve. Yield: 8 to 10 servings. Source: Bob Blumer, The Surreal Gourmet

Fire Roasted Corn Chowder with Chipotle


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Recipe Alert This is Found in... Most Emailed Recipes
(posted July 30, 2007)

8 fresh ears of
corn in their husks
1
red bell pepper
1 Tbs
olive oil
4 oz
pork or bacon diced
2 leeks, white and pale
green parts only, finely diced
1
sweet onion finely diced
6 cloves of
garlic finely diced
5 cups
chicken stock
1 cup of half and half
cream
1 1/2 cups
cilantro leaves fine chopped
1 1/2 tsp
salt
1 tsp black pepper
1/4 to 1/2 tsp ground chipolte pepper OR
smoked
paprika OR cayenne pepper
2 Tbs fresh squeezed
lime juice

I made this
soup without pork or bacon just using more
olive oil and it came out great. I also used smoked paprika since I try to find recipes that use it !

Remove most of
corn husks from corn except for a layer or two, Roast corn on a hot grill turning 1/4 turn every 3 minutes or so till kernels are caramelized ( browned ). Do the same with the bell pepper. Remove corn from grill and let cool. Then with sharp knife scrape kernels into a bowl. In a stockpot over medium heat, add oil and sauté pork or bacon, garlic, onion and leek until beginning to brown, about 8 minutes. Skin bell pepper and dice. In a blender or food processor, puree half the corn with half the stock. To the stockpot add the pureed mixture, remaining stock, cream, remaining corn, cilantro, diced bell pepper, salt, black pepper and chipole pepper. Simmer over medium heat for 15 minutes. Add lime juice to finish soup and serve.

Yield: 8 to 10 servings.
Source: Bob Blumer, The Surreal
Gourmet


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