I’m sorry that I don’t have a better pic of this corn chowder, but the adults went out for a late summer early evening walk…and this is what we came home to find. Two teenage boys=8 servings (plus BLTs).
Oh well. It’s healthy, using a ton of late summer ingredients. In fact, only the chicken broth and cream didn’t come from our CSA farm share. The corn and potatoes are absolutely delicious right now!
Btw, The technique that I use to roast peppers is to hold it over the flame of my gas stove top burner (this is a good time to brag about the BTUs you’ve got;) and then when fully blackened, place in a ziplock for 10 min. This makes it easier to scrape off the blistered skin, and dice. Handle with care to avoid burns and of course play with fire inside at your own risk.
Spicy corn chowder
- 1 jalapeño, roasted, seeded and finely diced
- 3 tbsp unsalted butter
- 1 onion, diced
- 4 garlic cloves, minced
- 3 yukon potatoes, diced
- 6 ears corn, kernels sliced off
- 4c chicken broth
- 2/3c half and half (or milk or skip)
- Salt to taste
Saute onion in butter til translucent, about 5 min. Add garlic and jalapeño and cook another 3 min on low. Add potato and continue cooking, add corn, saute until potatoes start to brown and corn is bright yellow, about 5 min. Season with salt. Add chicken broth, simmer 20-30 minutes until potatoes are soft and soup begins to thicken. Add half and half. Purée about half of soup with hand blender, leaving some chunks. Do not leave unattended with hungry boys.