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Title: Corn Chowder with Roasted Jalapeno and Parsley Puree Categories: Soups Yield: 4 Servings 5 Fresh jalapeño chilies 1/4 c Olive oil 1 1/2 tb Fresh lime juice 1 tb Water 1 Garlic clove; minced 1 c Packed fresh parsley leaves ------------------------------FOR THE CHOWDER------------------------------ 1 Onion; chopped fine 2 Ribs celery; chopped fine 2 tb Vegetable oil 2 c Chicken broth 2 1/2 c Water 1 1/2 lb Boiling potatoes 1/2 lb Ham steak if desired; cut -into 3/8-inch cubes 4 c Fresh corn kernels including -the pulp scraped from the -cobs; (cut from about 6 -ears corn) 2 ts Fresh thyme leaves; minced Make the purée: Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender purée the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The purée may be made 3 days in advance and kept covered and chilled. Make the chowder: In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder. Serve the chowder with a small dollop of the jalapeño and parsley purée swirled into it. Makes about 8 cups, serving 4 to 6. Gourmet July 1992 Recipe by: Gourmet July 1992 Posted to MC-Recipe Digest by "gswindell@widomaker.com" |