Fire Roasted Corn Chowder with Chipotle
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Serves/Makes: 8
Ready in: 30-60 minutes
- 8 fresh ears corn in their husks
- 1 red bell pepper
- 1 tablespoon olive oil
- 4 ounces pork or bacon, diced
- 2 leeks, white and pale green parts only, finely diced
- 1 sweet onion, finely diced
- 6 cloves garlic, finely diced
- 5 cups chicken stock
- 1 cup half and half
- 1 1/2 cup cilantro leaves, finely chopped
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle pepper, or smoked paprika or cayenne pepper
- 2 tablespoons fresh squeezed lime juice
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 saute 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 chipotle pepper. Simmer over medium heat for 15 minutes. Add lime juice to finish soup and serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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