I love this recipe because it uses two of my favorite seasonal foods: sweet corn and roasted hatch chiles. I remember when I first moved to Jordan and bought some fresh corn from the produce market. I’m used to Colorado’s sweet Olathe corn. The corn in Jordan was not sweet. In fact, it had to be pig feed – it was that bad. So now with sweet corn in season, I’m filling up on it in as many ways as possible.
If you don’t live somewhere that has freshly roasted hatch chiles like we do here in Colorado, you can substitute a small can of chopped green chiles, and you’ll still get great flavor! If you do live somewhere in the Southwest and can get your hands on some – be sure to get it! It takes this recipe up to “impossibly delicious” status!
Sweet Corn Chowder serves 4
1 1/2 T butter
2 cloves garlic, minced
4 shallots, peeled and diced
1/4 C roasted hatch chiles, diced
1 C chicken stock
Kernels from 4 ears of corn
1 1/2 C heavy cream
chopped cilantro – optional
1. Melt the butter in a saucepan. Add the garlic and shallots and saute until tender. Stir in the chiles and cook for an additional minute.
2. Add the stock and corn to the pan and bring to a boil. Reduce the heat and simmer for 5 minutes.
3. Puree the mixture in the blender. Return to pan. Season with salt and add the cream. Heat through before serving. Serve hot with cilantro.
This also makes an excellent starter to a fried chicken meal if you don’t participate in Meatless Monday!
Linked to Tasty Tuesday