Fresh Corn Chowder With Green Chilis and Jack
Recipe courtesy of The Culinary Institute of America Cookbook
Serves 8
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Fresh Corn Chowder With Green Chilis and Jack Click image to enlarge |
Cut the corn kernels from the cob with a sharp knife, capturing as much of the corn milk as possible. Reserve 3/4 cup of the corn kernels for later use. Puree the remaining corn kernels with the heavy cream in a food processor; set aside.
Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onions, pepper, celery and garlic. Reduce the heat to low and cover.
Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the chicken broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface and discard.
Add the pureed corn and cream, the reserved corn kernels, chilis and Monterey cheese. Cook on low heat just until the corn is warmed, about 5 minutes. Season to taste with salt, pepper and Tabasco.
Serve garnished with tortilla strips and cilantro.
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