Re: [CH] Corn Chowder requests

Scott Peterson (scottp4@mindspring.com)
Fri, 07 Jun 2002 10:03:30 -0700 

At 10:45 AM 6/7/2002 -0400, you wrote:
>   I had some so-so corn chowder at a restaurant yesterday and I got thinking
>that corn and chiles go well together.  Anyone have a corn chowder recipe
>with chiles?  My wife doesn't care for much heat but I like a lot, so either
>type of recipe would be great.

Here are one chowder recipe that's pretty good and a couple of other corn 
soup recipes that you may want to try.  I'm supplying these as I got 
them.  All work well with additional heat from either red chiles or 
habaneros depending on your taste.


* Exported from MasterCook *

                             Chile Corn Chowder

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3               each  corn tortillas -- cut in thin strips
   1                cup  cooking oil -- for frying
      1/2           cup  butter
   2               cups  fresh mushrooms -- sliced
   1               each  onion -- chopped
   1               each  jalapeno -- stem and seeds removed
      1/2           cup  New Mexico green chiles -- chopped
   1           teaspoon  cumin seed
      1/2           cup  flour
      1/2      teaspoon  red chile powder
   3 1/2           cups  chicken broth
      3/4           cup  half and half
      1/4           cup  whipping cream
   1                cup  grated cheddar cheese
   2 1/2           cups  whole kernel corn -- cooked
      1/4           cup  pimiento -- drained and chopped
                         salt -- to taste
   4               cups  chopped parsley -- or cilantro

First prepare the tortilla strips.  Heat the oil in a 10" skillet until
hot and then cook the tortilla strips in batches until crisp, about 1
minute. Drain on paper towels and set aside

In a soup kettle, heat 2 tablespoons of the butter and cook the mushrooms
until brown.  Remove and set aside.

Add the remaining butter to the kettle and cook the onion, jalapeno, green
chile and cumin seed until the onion is soft. Add the flour and chile
powder and cook, stirring constantly for 3 minutes to make a roux.  Stir
inthe broth, 1/2 and 1/2 and whipping cream.  Cook the mixture, stirring
constantly until it is smooth and thick.  Add the reservedmushrooms, half
of the cheese, the corn, pimiento and salt to taste.  Cook and stir for 2
or 3 minutes.

Break the tortilla strips into six headed soup bowls.  Sprinkle the
remaining cheese over the strips and then ladle the soup into the bowls.
Garnish with the chopped parsley or cilantro.

Description:
   "From the Pink Adobe, Santa Fe, NM"


                             Curried Corn Soup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2          each  small onion -- chopped
   1              stalk  celery -- chopped
   1         tablespoon  oil
   2             cloves  garlic -- minced
   1 1/2    tablespoons  curry powder -- good quality
      1/8      teaspoon  cayenne pepper -- (I use more)
      1/8      teaspoon  ground cumin
   4               cups  vegetable broth
   3               cups  corn kernels -- fresh or frozen
   2        tablespoons  fresh parsley -- chopped

Saute the onion and celery in oil for 3-4 minutes.  Add garlic. Then stir
in the spices and cook another 1-2 minutes. Add broth, bring to a boil.
Then add the corn and cook 10 minutes.  Stir in parsley and serve.



                                Sopa de Mais

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4               cups  corn kernels -- fresh or frozen
   1                cup  chicken stock
      1/4           cup  butter
   5               each  minced scallion -- include some of the green part
   3 1/2           cups  milk
                         salt -- to taste
                         pepper -- to taste
   3               each  green chiles -- minced
                         sour cream -- for garnish
                         tortilla chips -- for garnish
   2          teaspoons  chopped parsley -- for garnish

Place the corn and chicken stock in a food processor and blend them until
they are a smooth puree.  Melt the butter in a large saucepan.  Add the
scallions and cook them until they are wilted. Add the corn and chicken
stock puree and simmer the mixture for a bout 5 minutes or until the soup
has thickened.  Add the milk, salt, pepper and cook for an additional 15
minutes.

Meanwhile, divide the minced chiles into six individual bowls.  Pour the
soup into the bowls and garnish with a dollop of sour cream, tortilla
chips and a bit of parsley

Serve at once.




                          		Scott Peterson

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