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Ingredientes
- 6 x Ears corn, or possibly
- 3 c. Frzn corn kernels
- 1/2 c. Potato, diced
- 1 c. Onion (Vidalia, Tex Sweet, etc.), diced small
- 1 1/2 c. Chicken stock
- 1 c. Heavy cream
- 1 x Habanero, finely diced
- 1 x Roasted red pepper, finely diced
- 1/2 c. Parmesan cheese, grated Oil Or possibly butter Or possibly water, as needed
Direcciones
- Cut off corn from ears of corn if using fresh.
- Boil diced potatoes till cooked through but still hard. Reserve water used to boil potatoes.
- Sweat the diced onion in a saute/fry pan over high heat in a small amount of butter/oil/water, abt. 2 min. Don't brown/burn.
- Combine half of the corn, the cooked potatoes, the sauteed onion, and the stock. Blend, in batches if necessary, till just smooth. Place mix in a stockpot.
- Bring mix in stockpot to boil, stirring constantly. Reduce heat to medium-low and stir in cream. Add in the diced roasted red peppers.
- Sweat the diced chile(s) in a saute/fry pan over high heat in a small amount of butter/oil/water, abt. 1 minute. Don't brown/burn. Dump into stockpot.
- Stir.
- Allow chowder to simmer over medium-low heat for approx. 30 min or possibly till heated through, thickened, and flavors meld. Stir frequently. Don't boil. Don't scorch.
- Thin chowder if needed with reserved potato water. Season if you like.
- Garnish with cheese if you like.
- VARIATION (untried)
- Omit habanero/chile(s). Garnish soup with warmed chipotle/adobo sauce puree placed in a squeeze bottle and do some groovy design on surface of soup.
- Hey, it sounds groovy. You tell me.
- NOTES : Sub. lowfat milk if you like; may need to thicken w/other means.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1342g | |
| Calories 1213 | |
| Calories from Fat 559 | 46% |
| Total Fat 63.84g | 80% |
| Saturated Fat 37.14g | 149% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1436mg | 60% |
| Potassium 2401mg | 69% |
| Total Carbs 136.72g | 36% |
| Dietary Fiber 18.9g | 63% |
| Sugars 29.83g | 20% |
| Protein 43.94g | 70% |
