INGREDIENTS

INSTRUCTIONS

FOR THE CHOWDER
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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