Southwestern Corn Chowder
Source of Recipe
From "Martha's American Food" by Martha Stewart
Recipe Introduction
"Chowder may be thought of as a Yankee dish, but Southwesterners have made this spicy, chunky version all their own with local ingredients�namely, fresh corn, jalape�o chiles, and cilantro. Here, bacon adds smokiness, and poblanos and cayenne contribute fiery heat. It's hearty enough to win over meat-loving locals and far-flung visitors alike."
List of Ingredients
◦ 5 slices bacon (5 ounces), cut into �-inch pieces
◦ 1 onion, cut into �-inch dice
◦ 1 large carrot, cut into �-inch dice
◦ 2 celery stalks, cut into �-inch dice
◦ 1 small fresh poblano chile, ribs and seeds removed, cut into �-inch dice
◦ � teaspoon ground cumin
◦ Pinch of cayenne
◦ Coarse salt and freshly ground pepper
◦ 1 cup dry white wine
◦ 1 pound Yukon Gold potatoes, peeled and cut into �-inch pieces
◦ 5 cups chicken stock, preferably homemade
◦ 3 cups fresh (about 6 ears) or frozen corn kernels (do not thaw)
◦ 1 cup heavy cream
◦ � cup coarsely chopped fresh cilantro, plus more for garnish
◦ Hot sauce, such as Tabasco, for serving (optional)
Recipe
Heat a large pot over medium. Add bacon, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spatula or spoon to a paper towel-lined plate to drain.
Add onion to pot; cook, stirring occasionally, until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in cumin and cayenne, and season with salt and pepper. Raise heat to high; add wine. Cook, stirring frequently, until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with more cilantro and the bacon pieces; serve with hot sauce, if desired.
Serves 4 to 6
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