Jay Rogers
TVWBB Super Fan
This was inspired by one of Steve Raichlen's recipes. I added a southwestern touch. BTW, fire-roasted vegtables are AWESOME!
Fire-Roasted Southwest Corn Chowder
4 Ears Corn, in husk
2 large baking potatoes
2 Red Bell Peppers
4 Jalepeno Peppers
1 medium onion
3 cloves garlic, foil wrapped
2 cans low sodium Chicken broth
1 carton ½ & ½
2 tsp. Olive oil
Tabasco
1 tsp. black pepper
2 tsp. salt
1 tsp. chili powder
1 tsp. cumin
Start fire with lump charcoal in chimney. When grey, spread coals on bottom rack of grill. Allow to burn 15-20 minute longer. Place potatoes directly on coals. After five minutes, turn potatoes and add garlic and remaining vegetables. Turn every 5 minutes until well charred on the outside. Remove garlic and charred vegetables from coals. Place peppers in bowl and cover with plastic wrap. Husk the corn and remove kernels. Peel potatoes and cut into ½ inch dice. Peel and chop onion. Peel and seed peppers. Smash garlic. Add olive oil to large, heated pot. Add garlic and onions. Stir 3 minutes. Add potatoes. Stir 2 minutes. Add ½ corn, remaining veggies, salt, pepper, chili powder and cumin. Stir. Add chicken broth to cover veggies by 1 inch. Simmer, uncovered for 20 minutes. Taste for seasoning. Add remaining corn and ½ & ½ until desired consistency is reached. Simmer 3 minutes. Garnish with green onions and cilantro.
Serves 4.
Note, for thicker chowder, remove 1/2 cup of potatoes and blend to paste. Return to pot and stir.
Fire-Roasted Southwest Corn Chowder
4 Ears Corn, in husk
2 large baking potatoes
2 Red Bell Peppers
4 Jalepeno Peppers
1 medium onion
3 cloves garlic, foil wrapped
2 cans low sodium Chicken broth
1 carton ½ & ½
2 tsp. Olive oil
Tabasco
1 tsp. black pepper
2 tsp. salt
1 tsp. chili powder
1 tsp. cumin
Start fire with lump charcoal in chimney. When grey, spread coals on bottom rack of grill. Allow to burn 15-20 minute longer. Place potatoes directly on coals. After five minutes, turn potatoes and add garlic and remaining vegetables. Turn every 5 minutes until well charred on the outside. Remove garlic and charred vegetables from coals. Place peppers in bowl and cover with plastic wrap. Husk the corn and remove kernels. Peel potatoes and cut into ½ inch dice. Peel and chop onion. Peel and seed peppers. Smash garlic. Add olive oil to large, heated pot. Add garlic and onions. Stir 3 minutes. Add potatoes. Stir 2 minutes. Add ½ corn, remaining veggies, salt, pepper, chili powder and cumin. Stir. Add chicken broth to cover veggies by 1 inch. Simmer, uncovered for 20 minutes. Taste for seasoning. Add remaining corn and ½ & ½ until desired consistency is reached. Simmer 3 minutes. Garnish with green onions and cilantro.
Serves 4.
Note, for thicker chowder, remove 1/2 cup of potatoes and blend to paste. Return to pot and stir.