few weeks ago? I mentioned a chipotle corn chowder from Santa Fe, and how the
recipe accidentally called for an entire can of chipotles instead of just one
looked up the recipe and it actually says - twice - "7.5 ounce can chipotle
chiles." It wasn't an error, but I believe it is a mistake! At least, a
The reason I
looked it up is because I decided to make it for friends coming to dinner this
weekend. Looking back at the recipe (which dates to the pre-Markonian era), I
notice a lot of things I would change.
the can of chiles, it calls for a quart of cream, and no other liquid. I can't
believe I ate that and lived to tell. Just the thought of that much cream
makes my chest tighten and tummy gurgle. ... And cans of corn? I don't think so. Not when there is wonderful fresh corn available.
So I took
matters into my own hands, and created my own version of this flavorful and
simple chowder. I have to say that we were all happy with the results!
Santa Fe Chipotle Corn
6 ears of
1 tablespoon olive
chipotle chile with some of the adobo sauce, puréed together
corn. There are many ways you can do this. You can grill it (in or out of its
husks), boil it, steam it, or even microwave it in the husk. All methods work,
and each will produce a wonderful chowder. Grilling imparts a smokier flavor
but, as the chipotle and paprika also have that flavor, the gain is minimal.
Simply cook the corn your favorite way.
Once corn is
cooked, let it cool, then carefully slice kernels off the cob. I find this easiest
if you slice into a large bowl to keep the kernels from flying all over the
butter and oil, then sauté the onion until clear and just beginning to turn
golden. At this time, add the chipotle, cumin, Pimentón, black pepper, and a little
salt. Cook for 1 minute to enhance the flavor of the spices.
the flour, and cook for 30 seconds. Then, slowly add the chicken stock,
stirring all the while, then the cream. Bring to a simmer and cook for 5
minutes to blend the flavors. Add the corn kernels and continue cooking at a
simmer until the corn is warmed through. Taste for seasoning.
with either cilantro leaves or chopped cilantro on top. While this is a
garnish, the flavor of the cilantro really enhances the soup.
What to do
with the leftover chipotle in adobo sauce? Puree the chiles and adobo together,
then store in a small, tightly sealed glass jar in the refrigerator. A dash
adds interest to any number of routine dishes.