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Рецепт Habanero Corn Chowder
by Global Cookbook

Habanero Corn Chowder
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Ингредиенты

  • 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

Инструкции

  1. Cut off corn from ears of corn if using fresh.
  2. Boil diced potatoes till cooked through but still hard. Reserve water used to boil potatoes.
  3. 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.
  4. 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.
  5. Bring mix in stockpot to boil, stirring constantly. Reduce heat to medium-low and stir in cream. Add in the diced roasted red peppers.
  6. 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.
  7. Stir.
  8. 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.
  9. Thin chowder if needed with reserved potato water. Season if you like.
  10. Garnish with cheese if you like.
  11. VARIATION (untried)
  12. 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.
  13. Hey, it sounds groovy. You tell me.
  14. NOTES : Sub. lowfat milk if you like; may need to thicken w/other means.