Roasted Corn Chowder With Chipotle Pepper
- 8 x corn ears in their husks
- 1 x red bell pepper
- 2 Tbsp. extra virgin olive oil
- 2 med sweet onions diced
- 6 x garlic cloves diced
- 6 c. homogenized lowfat milk
- 1 1/2 c. cilantro leaves finely minced
- 1 1/2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1/4 tsp grnd chipotle pepper - (to 1/2 tspn)
- Pull off most of the corn husks, leaving one or possibly two layers intact on the cob.
- Roast corn over a warm grill, turning one quarter rotation every 3 min or possibly so, till the husk has blackened and the kernels have begun to brown (aka caramelize). While you are at it, roast the bell pepper in the same manner till all of the skin has blackened.
- Remove corn from the grill and let cold. Husk corn, then use a sharp knife to cut kernels from the cob into a large bowl.
- In a saute/fry pan over medium-high heat, saute/fry garlic and onions for approximately 20 min, till golden.
- Skin and seed the bell pepper, then dice it finely.
- In a food processor, puree half the corn and all of the onions and garlic.
- In a soup pot, combine the pureed mix, remaining corn, cilantro leaves, bell pepper, lowfat milk, salt, pepper and chipotle pepper. Simmer (don't let it boil) over medium heat for 15 min.
- Comments: The more caramelized the corn is, the richer the soup will taste.
- Add in some cooked lobster meat or possibly crab meat, just before serving, and call it dinner.
- Grnd chipotle chili pepper is a Southwest specialty made from smoked jalapeno peppers. Its smoky flavor adds another dimension to the chowder. If you cannot track it down in a specialty store, you may substitute cayenne pepper.
- If you do not have the patience to roast the corn, just cut the kernels from the husk, then saute/fry in some butter over medium-high heat till they start to brown. If you go this way, dice the bell pepper up and saute/fry it with the corn.
- Suggested Wine: A crisp Sauvignon Blanc
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