Corn and Chile Chowder Recipe
You can make this lovely corn soup year-round if you use an excellent canned or frozen corn. It makes a nice first course for a dinner party with a grilled meat entree.
To make the Corn and Chile Chowder or any milk-based soup in advance and freeze, cook until the end of Step 1. Then freeze. To defrost and finish, warm the corn mixture in a soup pot and continue the recipe at Step 2.
Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 4 to 6 servings (6 cups)
2 tablespoons olive oil
1 medium yellow onion, diced
1 teaspoon salt
4 cups fresh or canned corn kernels, drained (8 ears fresh corn, two and a half 12-ounce cans, or three 10-ounce packages, frozen)
2 to 3 cloves garlic, peeled and minced
1 teaspoon ground cumin
3 poblano or Anaheim chiles, roasted, peeled, seeded, and diced
2 cups milk or half-and-half
2 cups chicken stock
Garnish: 1⁄2 bunch chives, thinly sliced diagonally (1⁄4 cup)
Heat the olive oil in a large stockpot over medium heat. Sauté the onion with the salt until golden brown, about 15 minutes.
Add the corn, turn the heat to high, and cook for 5 to 7 minutes, until slightly browned. Stir in the garlic and cumin and cook, stirring frequently, 2 minutes longer. Reduce the heat to low, stir in the chiles, and cook for 2 to 3 more minutes.
Pour in the milk and chicken stock. Bring to a simmer over low heat, being careful not to boil. Gently simmer, uncovered, for 15 minutes.
Pour one-third of the soup into a food processor or blender and puree.
Stir back into the stockpot and simmer for 5 minutes longer. Serve hot, garnished with chives.
If you can’t get your hands on the more exotic chiles, substitute 2 green bell peppers and 2 jalapeños, both roasted and diced.