Corn Chowder With Roasted Jalapeno And Parsley Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups | 4 | Servings | |
INGREDIENTS
| 5 | Fresh jalapeño chilies | |
| 1/4 | c | Olive oil |
| 1 1/2 | T | Fresh lime juice |
| 1 | T | Water |
| 1 | Garlic clove, minced | |
| 1 | c | Packed fresh parsley leaves |
| 1 | Onion, chopped fine | |
| 2 | Ribs celery, chopped fine | |
| 2 | T | Vegetable oil |
| 2 | c | Chicken broth |
| 2 1/2 | c | Water |
| 1 1/2 | lb | Boiling potatoes |
| 1/2 | lb | Ham steak if desired, cut |
| into 3/8-inch cubes | ||
| 4 | c | Fresh corn kernels including |
| the pulp scraped from the | ||
| cobs cut from about 6 | ||
| ears corn | ||
| 2 | t | Fresh thyme leaves, minced |
INSTRUCTIONS
Make the purée: Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender purée the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The purée may be made 3 days in advance and kept covered and chilled. Make the chowder: In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder. Serve the chowder with a small dollop of the jalapeño and parsley purée swirled into it. Makes about 8 cups, serving 4 to 6. Gourmet July 1992 Recipe by: Gourmet July 1992 Posted to MC-Recipe Digest by "gswindell@widomaker.com" <gswindell@widomaker.com> on Apr 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 553
Calories From Fat: 222
Total Fat: 25.1g
Cholesterol: 25.5mg
Sodium: 1516.3mg
Potassium: 1532.9mg
Carbohydrates: 66g
Fiber: 9g
Sugar: 8.3g
Protein: 22.1g