Tuesday, December 21, 2010

Project CB - Corn Chowder

I’m not sure what the weather’s been like where you live, but it’s turned into a swimming pool out here in the Valley. The rain won’t stop! This has got my comfort food desires at an all-time high. So in honor of the rainy, wet weather (and the first day of winter woohoo!), I’ve decided to make corn chowder. It’s guaranteed to give you enough energy to swim to safety when the LA River floods and engulfs your house, or it will give you enough blub so you can leisurely float down the river. Either way, this stuff is delightful. Onwards!

You will need to following:

1 large onion, chopped (about 2 cups)
¼ cup oil olive
1-2 large russet potatoes, peeled and cut into ¼ inch dice
4 cloves garlic, minced
1 fresh jalapeño, seeded, deveined and minced
¼ cup all-purpose flour
3 cups chicken broth
1 cup half and half
3 cups fresh or frozen corn
2-3 chipotle peppers in adobo, minced (adjust to your level of spiciness)
Shredded chicken (optional)
Cilantro, avocado, cheese to garnish (optional)

This is a one pot recipe and it’s flexible to the ingredients you want to add (you could add red bell peppers, sweet potato instead of russet etc.). First, dice the onion and cook in oil over medium heat until soft.

Next comes the potato, garlic and jalapeño. Stir it around about a minute, then add the flour.

Stir the flour into the mix 1-2 minutes, then add your chicken broth and half and half. Bring to a boil while stirring.

Add the corn and chipotles and simmer, stirring occasionally, until the vegetables are tender and the soup is your desired consistency, about 20 minutes.

Looking good.

Now this is the point where I decided I wanted a more substantial chowder, so I decided to grill some chicken with lime and …

Tequila! I was feeling adventurous (or too sober). I also decided to use an immersion blender to thicken up the chowder, although I think I would have like the unthickened, silky version a tad better. The flavors are delicious either way.

When your chicken is cooked through, shred it and stir it into the chowder.

Season with salt and serve. Add garnishes if desired and enjoy!

(Adapted from Gourmet)

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