sweet chipotle corn chowder

What do you do when your friend gives you 30 ears of corn?

Well I tucked into it right away! Beginning with a big ‘ol batch of this smoky sweet corn chowder.. followed by chilli corn bread muffins.. and the rest will end up in a run of frozen kernals. ‘Oh and then the chooks will be  happy to peck clean each and every cob I use!

This divine soup has both farm fresh milk and coconut milk which makes for a lovely balance of richness and sweetness. The coconut milk also helps to soothe the intense smoky heat in this chowder. My batch was crazy hot… I scaled back the chipotle and cayenne for this post… but if your a spice fiend then by all means give ‘er!

If your vegan.. I think you could still pull this soup off amazingly; using half almond milk and half coconut milk.. and obviously you’ll want to omit the gateway meat… but if you do eat meat and have naturally raised lovely local smoked bacon on hand.. why would you make this soup without it?

In a big soup pot start by browning:

6 slices of thick cut smoked bacon cut into 1/4″ strips

1 yellow onion chopped

4 cloves of garlic

and the kernels from 8 ears of corn (not crazy sprayed super sized corn either…. but reasonable sized garden corn)

go ahead and add a pad of butter to get everything going

season with

S+P

1 bay leaf

1 tsp cayenne

1 tbsp chipotle pepper

1 tsp cumin

1/2 tsp cinnamon

make sure to really fry the spices so they penetrate the onions with their intense flavour and colour.

once everything is firey red and charring add:

8 cups of water mixed with 1/2 cup powdered coconut milk (or sub 1 can coconut milk + 6 cups water)

simmer for at least an hour.. the more the merrier (but keep it covered so you don’t loss too much liquid)

After much bubbling remove about 4 cups or half of soup and set aside in a large bowl, then zip up the balance of the soup in the pot using a emersion blender until it’s a nice consistancy, then add back in your reserved soup with the bigger bits. (if you don’t have an immersion blender then you can just pour out half of the soup into a blender and cream that portion) The point if you want a creamy base, but you also want whole kernels and nice ribbons of charred bacon and brown onion bits throughout.

now add:

1 sprig of fresh thyme

about 3 tbsp fresh parsley coarsely chopped

3 cups of whole milk

simmer on low for another 20 minutes at least before serving.

taste and add more S+P if necessary, garnish with fresh cilantro and a few corn chips would be lovely on top too!

ENJOY

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