|Roasted Corn & Poblano Chowder|
Meanwhile, I just absolutely had to share this wonderful soup recipe. I call it a chowder because it is slightly creamy but with lots of chunky things in it for all the goodness it provides. Originally I found the recipe in an America's Test Kitchen's special edition magazine. The thing I like about either America's Test Kitchens or Cooks Illustrated is the great flavors the recipes have. The thing I dislike about either America's Test Kitchens or Cooks Illustrated recipes is that it seems they require every - single - extraneous - step - possible, to accomplish the recipe.
So I looked through the recipe. I skipped a few steps. I eliminated some ingredients. I added other ingredients. But basically, it is based on their recipe, somewhere in the beginning of all of it. And it is one stellar, hearty soup with divine flavors.
The recipe does call for cutting the corn off of 6 fresh ears, tossing them with salt, pepper and oil, then broiling them. I thought, "Why not just grill the whole ears, and THEN cut the kernels off?" And normally, this is what I would do, but it just happened that the day I decided to make the chowder was a chilly, rainy day, and so - I did cut off the kernels first, toss them with oil, salt and pepper and broil. Ah, well...
Roasted Corn and Poblano Chowder
|Roasted Corn & Poblano Chowder|
2 Poblano chilies
6 fresh ears of corn
2 teaspoons oil
salt and pepper
2 thick slices bacon, cut in ¼-inch bits
1 medium onion, chopped
4 - 6 fresh cloves garlic, minced
7 cups chicken broth
1 large sweet potato, about 1 pound, peeled, cut into ½-inch cubes
¼ cup corn masa flour, or two corn tortillas
½ cup fresh cilantro, chopped
14-ounces andouille or other spicy smoked sausage
Queso Fresco, for serving
Preheat the broiler and set the rack at about 6-inches from the broiler element. Set the poblano peppers on a rimmed baking sheet lined with foil and sprayed with cooking spray. Set under the broiler and let the peppers blacken and blister, turning with tongs as needed to blacken evenly. Remove the peppers to a plastic bag and seal, allowing them to steam and cool enough to handle.
Cut the corn kernels from the cobs and place them into a mixing bowl with the oil and a sprinkling of salt and pepper. Toss to coat evenly, then pour the kernels onto the same foil lined baking sheet in an even layer. Set under the broiler and cook until slightly browned in spots, stirring the corn once about halfway through. Place the corn back into the bowl and set aside.
Peel the Poblano peppers, then remove the stems and seeds. Cut the peppers into small pieces. Add these to the corn.
Fry the bacon pieces until crisp in a large Dutch oven or other soup pot. Remove the bacon to paper toweling, then saute the onion in the bacon fat until softened. Add in the garlic and cook for another three minutes, or until fragrant. Add in the broth, the sweet potato chunks, the corn and Poblanos and bring to boil, then reduce to a simmer for about 20 minutes, covered, until the sweet potatoes are tender.
Remove two cups of the chowder mixture to a blender container and puree, adding in the corn tortilla masa (or the two corn tortillas) to blend until smooth. Return the puree to the pot. Add in the bacon and the andouille sausage, sliced into ¼-inch slices and check for seasoning, adding in another ½-teaspoon of salt, if needed. Cook on low for another 10 minutes, then stir in the cilantro and serve. Crumble some queso fresco over each bowl of chowder.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest and sign up for my Newsletter.