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Smoky Corn Chowder

Contributed By: Christine | See all of Christine's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  6 Servings
This corn chowder is a great way to use fresh, in season, corn and peppers, combined with the flavor of summer time grilling. It can be made more or less spicy depending on preference by adjusting the chili flake measurement to your taste.
RECIPE INGREDIENTS
3 ears corn
6 cups stock*
1 red bell pepper, top and seeds removed & quartered
2 T olive oil + some for brushing
1 small onion, or ½ large, finely diced
4 cloves of garlic, minced
2 medium Yukon gold potatoes, diced with skins
1 ½ tsp whole cumin
1 tsp Mexican oregano
1/8 tsp red chili flakes
2 T fresh cilantro, chopped
salt and pepper to taste
*For a fuller flavored soup, and to utilize all parts of the corn, make your stock from cleaned husks, silk and add the cob once the kernels are removed after grilling the corn. Use about 8 cups water and simmer at least one hour.
DIRECTIONS
1. Grill corn on an indoor or outdoor grill, rotating the ears a quarter turn approximately every five minutes, creating slight char marks all around. (You want it to have a grilled flavor but not be completely burned.) Once the corn is done grilling, allow to cool enough to touch. Stand the corn on its end and slice down using a sharp knife to remove the kernels.


2. Brush both sides of each piece of quartered bell pepper with a little bit of olive oil and place on grill. Allow to cook until slightly charred and softened. Remove and dice the cooked pepper, to about the same size as the corn kernels once it is cool enough to handle.


3. In a medium soup pot, heat olive oil over medium flame, add onion with a pinch of salt and sauté until translucent and slightly browned, about five minutes. Add garlic, potatoes and another pinch of salt and continue to cook for another five minutes. Add corn, cumin, oregano and chili flakes and coat well. Saute for another couple minutes, then add stock.


4. Bring stock to a slight boil, reduce heat, cover and simmer for about 45 minutes.


5. Transfer half the soup to a blender, or use an immersion blender to puree half the soup for a smooth and chunky texture. Adjust seasonings and stir in cilantro. Serve warm.


Date Added: 08/28/2009
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