Chyrel's Recipes From Friends
Roasted Corn Chipotle Chowder

Recipe by: Charlotte

If you plan to freeze part of this chowder, do not add the mashed potato and cream until just before serving. Heat the defrosted soup for 5 minutes with the mashed potato and cream.

5 ears fresh corn, husked
2 red bell peppers
3 jumbo russet potatoes, peeled
6 slices bacon, cut in small dice (optional)
3 tablespoons butter
1 onion, cut in small dice
3 garlic cloves, minced
8 cups chicken broth
2 canned chipotle chiles, removed from their sauce, seeded and finely diced (about 2 teaspoons total) (see note)
2 tomatoes, seeded and cut into small dice
Salt and pepper to taste
1 1/2 cups heavy cream

Roast corn either on a grill, in a heavy cast-iron pan over low heat or directly over a gas burner, turning until all kernels take on a smoky hue. Cut kernels from cobs, reserving 2 cobs.

Roast bell peppers on grill or under broiler, turning as skin blackens on each side. Place roasted peppers in a plastic bag; seal and let steam while you prepare other ingredients.

Cut 2 potatoes into small dice; set aside.

Quarter remaining potato and cover it with water in a small saucepan. Cook until tender, about 15 minutes. Mash this potato coarsely with a fork; set aside.

Fry optional bacon in a large heavy stock pot until almost crunchy, about 5 minutes. Drain off most of the bacon grease. Melt butter in the pan, add onion; saute until translucent, 7 to 10 minutes. Add garlic; saute a few more minutes.

Deglaze pan with the broth. Add reserved corn cobs, diced and mashed potato, chipotles and tomatoes. Bring to a boil; season with salt and pepper. Simmer until potato pieces are cooked through, about 25 minutes.

While soup is cooking, peel peppers. Discard seeds and membrane and cut flesh into small dice.

Remove cobs from soup and add corn kernels, roasted red pepper and cream. Simmer until heated through, about 5 minutes. Adjust for seasoning.

Serve with warm tortillas or cornbread and a green salad.

Serves 12.

Note: You usually can find canned chipotle chiles in the Hispanic food isle in supermarkets. Remove the peppers from their sauce and slice them in half. Scrape off the seeds and mince into a pulp. Any remaining peppers, when kept in sauce and tightly wrapped, will keep well in the refrigerator for a few weeks.

PER SERVING: 235 calories, 6 g protein, 18 g carbohydrate, 16 g fat (9 g saturated), 52 mg cholesterol, 99 mg sodium, 2 g fiber.

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