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Receta Chipotle Corn Chowder With Shitake Mushrooms
by Global Cookbook

Chipotle Corn Chowder With Shitake Mushrooms
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Ingredientes

  • 2 can chicken broth
  • 1 tsp salt
  • 1 1/2 c. diced potatoes (about 10 ounces)
  • 1 lb package frzn corn
  • 2 x dry chipotle chili peppers, seeded*
  • 10 x Shitake mushrooms**
  • 1 med onion, diced
  • 1/2 x red bell pepper, julienned
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • 1 c. half & half (may use lowfat milk)
  • 1 1/2 c. lowfat milk
  • 1 tsp liquid smoke (optional)
  • 1 tsp grnd cumin
  • 1 tsp sugar
  • 2 Tbsp. chopped parsley

Direcciones

  1. Cut off top of pepper and split down one side. Scrape out seeds.
  2. Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2" slices and set aside.
  3. Add in chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer till potatoes are tender (about 10-15 min).
  4. Heat butter in saute/fry pan. Saute/fry red bell pepper strips for 3 min. Add in onions and sliced mushroom tops and continue to saute/fry till onions are translucent/soft. Stir in flour and continue cooking, stirring, to cook flour for about 2 min.
  5. Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or possibly to a food mill. Puree. Add in mix back to stockpot. Add in the sauteed vegetables, cream, lowfat milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add in parsley.
  6. Ladle into soup bowls. Serve with a hearty bread.