Spicy Corn Chowder
Ingredients: Preparation Time: 1 hour
4 or 5 large potatoes/peeled&quartered (Yukon Gold work the best, but russet are also fine)
1 Large Poblano pepper/roasted
3 ears fresh corn in season, or frozen/defrosted and roasted or grilled
3 1/2 cups chicken stock
1 cup cream
1 teaspoon salt
1 tablespoon black pepper
1/4 cup fresh chopped cilantro
2 tablespoons butter
Cooking instructions:
Preheat oven to 450 degrees
Place poblano and corn on baking sheet and lightly coat with a little olive oil, salt and pepper
Roast in oven about 15 minutes, turning once to brown evenly
Let cool before handling
In 4 quart stockpot on medium heat, melt butter
Add potatoes and stir about 2 minutes, then add chicken stock
Remove skin from poblano pepper, cut in half, remove seeds and veins, and chop, add to pot
(you can use latex gloves when handling peppers)
Remove kernels from ears of corn with a sharp knife and add to pot
Add salt and black pepper
Reduce heat to low and simmer for about 40 minutes, or until potatoes are fork tender
Remove about 1/2 of soup to blender or food processer and puree (remember to be careful when working with hot liquids in a blender or processer)
Return to pot and add cream and cilantro and stir
Heat through