• Soup on Sunday: Corn Chowder with Jalapeño and Cilantro Purée

    by  • 22 May ’11 • soup • 10 Comments

    It’s tricky to think about and post soup recipes when I know that it’s hot (and humid) in many parts of the US. Just last week I tweeted that we had a ‘wintry mix’ coming down! To which Jennifer Boles at the Peak of Chic responded, “Ronda, I’d be happy to send some of this hot weather your way!” Regardless of your weather, I think you will love this soup if corn chowder with a kick is your cup of tea. Enjoy.

    For the puree:
    5 fresh jalapeño chilies
    1/4 cup olive oil
    1 1/2 tablespoons fresh lime juice
    1 tablespoon water
    1 garlic clove, minced
    1/2 cup packed fresh cilantro

    Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the cilantro and salt to taste.

    For the Chowder:
    4 bacon slices, cut into 3/4-inch pieces
    1 large onion, finely chopped
    1 tablespoon unsalted butter
    2 teaspoons ground cumin
    3 tablespoons all-purpose flour
    4 cups chicken broth
    1 large boiling potato, peeled and cut into 1/4-inch dice
    1/2 cup heavy cream
    12 ounces fresh corn kernels

    Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer.

    Serve the chowder with a small dollop of the jalapeño and cilantro puree swirled into it. Garnish with fresh chopped cilantro. Serves 4 – 6

    Note: Today we are planning to add 3 tablespoons of cream cheese to the soup just before serving.  Stir in cream cheese just until melted (do not let boil). Then serve with a dollop of jalapeño and cilantro puree. I’ll give you an update.

    Update: Making this now for dinner and the addition of cream cheese is soooo good!


    10 Responses to Soup on Sunday: Corn Chowder with Jalapeño and Cilantro Purée

    1. 22 May ’11 at 12:38 pm

      Looks delicious love the recipe

    2. 22 May ’11 at 2:25 pm

      This Texas girl loves anything with bacon, corn and jalapenos!! I’ll take my serving in a mixing bowl, please! XO!

    3. 22 May ’11 at 3:44 pm

      This looks great–it is still a bit chilly (and rainy??) here in Southern California. Mary

    4. 22 May ’11 at 4:37 pm

      Ronda I commented not sure if it went through though! This sounds delish!! The weather here changes day to day!

      Art by Karena

      Do Come and enter my Great Giveaway from Serena & Lily!

      You will love it!

    5. 22 May ’11 at 7:26 pm

      Looks delicious, no matter what time of year! Especially on rainy days like today. :)

    6. 23 May ’11 at 1:21 am

      Sounds so good! It is freezing here in Boston. Making this for dinner tomorrow night. Thanks!

    7. 23 May ’11 at 11:02 pm

      Yummmmmm. I have fresh cilantro growing on my deck, and if I leave out the bacon, this will make the perfect Meatless Monday dinner. But who could stand to leave out the bacon? Thanks!

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    9. Donna
      30 May ’11 at 12:02 pm

      A trip to Central Market…and I was all set for a delicious soup! I forgot the bacon…so I substituted some chicken…and then added some diced tomatoes! Wonderful receipe…thanks for posting!

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