Jalapeno Corn Chowder
List of Ingredients
4-6 ears of corn (to make 2 cups of corn and corn milk)
4 tbls. butter
1 jalapeno pepper, chopped fine
2 tbls. flour
3 1/2 cups milk
(optional) chicken stock concentrate for 2 cups (either soup base or bouillon cube)
1 small onion with 3 whole cloves stuck in
1/2 cup heavy cream
pinch of sugar
salt and pepper
Recipe
Shuck and desilk the corn. Cut the kernels of each thinly with a sharp knife into a bowl, then, with the flat of the blade, press out all the remaining milk of the cob into the same bowl. Set aside.
Melt 2 Tablespoons of the butter in a saucepan, scrape in the pepper, and saute over medium high heat until the pepper is soft. Stir in the flour and cook, stirring, for several minutes. Gradually stir in the milk/stock combination and bring to a boil. Pop in the clove studded onion. Reduce heat, and simmer for 5 minutes.
Add the corn mixture; stir in the cream and sugar; season to taste. Return to a boil, then reduce heat and simmer gently for about 30 minutes.
When ready to serve, remove the cloved onion, stir in the remaining 2 Tablespoons of butter, ladle into bowls, and serve immediately.
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