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Categories:
corn kernels kosher salt tomatoes red pepper butter yellow onion garlic flour chicken stock corn tortilla chips cumin chili powder avocado
Viewed: 39 - Published at: 7 years agoIngredients
- 2 pounds frozen corn kernels, thawed, and drizzled with olive oil
- Kosher salt and freshly ground pepper
- 10 Roma tomatoes, rubbed with olive oil
- 1 medium red pepper, rubbed with olive oil
- 2 tablespoons butter
- 1/4 small yellow onion, diced
- 3 garlic cloves, sliced
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 cups half-and-half
- 1 1/2 cups corn tortilla chips, chopped
- Cumin
- Chili powder
- 1 medium avocado, small diced, for garnish
Method
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper.
- Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned.
- In a medium skillet, grill the red pepper over medium-high heat until it is black on each side.
- Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute.
- Add the flour and cook for 2 to 3 minutes.
- Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well.
- Pour this mixture in a food processor or blender* and puree until smooth.
- Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste.
- Peel and dice the roasted red pepper.
- Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces.
- Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
