In my ongoing effort to fight winter in all it's unholy anger, I decided to offer you some wonderful corn chowder. This easy soup is unlike anything in a can. Once you've made it, your family will never be the same. And this soup will be the stuff of family legend!
Smokey Poblano, Corn Chowder
This is a wonderful winter treat; easy to make, hearty, rich and delicious!
|We always roast a big batch of both, Poblano and Anaheim chiles for other uses!|
4 ears of sweet corn, cleaned & lightly oiled
4 slices of hardwood smoked bacon, cut into bite sized pieces
1 large red bell pepper, diced
1 white onion, diced
1/2 cup all-purpose flour
5 cups chicken stock, warm
2 cups diced russet potato (peeled)
2 poblano chiles, roasted peeled and seeded, cut into strips
1 bay leaf
2 Tbl. sweet butter
1/2 cup cream
2 tsp brown sugar
1/2 tsp. Worcestershire sauce
1/4 tsp Tabasco sauce
2 Tbl. finely chopped Italian Parsley
Salt and pepper to taste
Toss the corn on the grill until lightly browned. Allow the corn to cool. Meanwhile fry the bacon, over medium heat, until crisp (about 10 minutes), add the red bell and onion. Sauté until soft (about 6 minutes.) Cut the kernels from the cobs with a sharp knife and then scrape the cobs into a bowl releasing and saving the milky liquid. Save the corncobs. Puree half of the corn along with the milky liquid in a food processor. As soon as the bell peppers and onion are soft sprinkle in the flour and fry for 1-2 minutes. Whisk in the chicken stock and then add all the corn the cobs, potatoes, poblano chiles and bay leaf. Bring to a simmer for 20 minutes or until potatoes are soft and stir occasionally to prevent corn from sticking. Remove corncobs and bay leaf, add all other ingredients stir well and season. Serve immediately with fresh baked bread!