Corn Chowder With Chipotle Recipes

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON

Steps:

• Quick-soak dried corn:
• Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
• Make chowder:
• Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
• While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
• Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
• Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

CHIPOTLE & CORN CHOWDER

Steps:

• In a large saucepan heat olive oil over medium heat.
• Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
• Add 2 3/4 c of the broth into the saucepan.
• Return to boiling.
• Stir in corn, potatoes, chipotle peppers, and paprika.
• Bring to boiling; reduce heat.
• Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
• Meanwhile, in a screw-top jar combine the remaining 1/4 c broth and the flour.
• Cover and shake until smooth; stir into potato mixture.
• Cook and stir until slightly thickened and bubbly.
• Cook and stir for 1 minute more.
• If desired, season with salt.

CHIPOTLE CORN CHOWDER

Steps:

• Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
• In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
• Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
• Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
• Season with salt and pepper to taste (for even more spice season with cayenne).
• Crumble the reserved cooked bacon and stir into the soup.
• If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

CORN, CRAB, AND CHIPOTLE CHOWDER

Steps:

• Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
• Add chipotle peppers, clam juice and corn kernels and cobs.
• Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
• Add cream simmer 5 more minutes.
• Add crabmeat to heat and season with salt and pepper to taste.