Corn chowder with roasted jalapeno and parsley puree

4 Servings

Ingredients

Quantity Ingredient
5 Fresh jalapeño chilies
¼ cup Olive oil
1½ tablespoon Fresh lime juice
1 tablespoon Water
1 Garlic clove; minced
1 cup Packed fresh parsley leaves
1 Onion; chopped fine
2 Ribs celery; chopped fine
2 tablespoons Vegetable oil
2 cups Chicken broth
2½ cup Water
1½ pounds Boiling potatoes
½ pounds Ham steak if desired; cut into 3/8-inch cubes
4 cups Fresh corn kernels including the pulp scraped from the cobs; (cut from about 6 ears corn)
2 teaspoons Fresh thyme leaves; minced

Directions

FOR THE CHOWDER

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 ⅜-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@..." <gswindell@...> on Apr 15, 1998

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