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ROASTED POBLANO AND CORN CHOWDER

Texas Tables
by Junior League of North Harris & South Montgomery Counties TX

Serves 10.

INGREDIENTS

Chowder
• 6 ears corn with husks
• 1 poblano pepper
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 tablespoon minced garlic
• 2 cups dry white wine
• 5 cups chicken broth
• 1 cup heavy whipping cream
• 1 to 2 tablespoons cilantro, chopped
• 1 teaspoon salt
• 1 teaspoon freshly cracked pepper

Chipotle Cream
• 1/2 cup sour cream
• 2 teaspoons canned chipotle peppers, pureed
• 1 teaspoon fresh lime juice
• Pinch of salt
• Pinch of pepper
• Chopped fresh cilantro (optional)

DIRECTIONS

Preheat the oven to 375 degrees.

For the chowder, roast the corn in the oven for 45 minutes. Let stand until cool. Remove the husks and silk. Cut the kernels from the cobs into a bowl using a sharp knife. If the fresh corn is light in color, substitute 1½ cups frozen corn for three of the fresh ears for a more intense yellow chowder.

Roast the poblano pepper directly over an open flame on a gas cooktop or grill until charred on all sides, turning frequently. Place in a scalable plastic bag and seal tightly. Let stand until cool. Rinse under cold water to remove the skin, seeds and stem; chop the poblano pepper.

Melt the butter in a large stockpot. Add the onion and garlic and saute until the onion is tender. Stir in the wine. Cook for 10 to 15 minutes or until the mixture is the consistency of a thick syrup, stirring occasionally. Mix in the corn and cook for 5 minutes. Add the broth and bring to a boil. Reduce the heat.

Simmer for 20 to 30 minutes. Add the cream and bring to a boil. Immediately reduce the heat and cook until the soup begins to thicken, stirring frequently. Stir in the poblano pepper. Let stand until cool. Process the soup in batches in a food processor until pureed. Return the puree to the stockpot and stir in the cilantro, salt and pepper. Simmer just until heated through.

For the cream, combine the sour cream, chipotle peppers, lime juice, salt and pepper in a bowl and mix well. Spoon the cream into a squeeze bottle or scalable plastic bag with one corner removed. To serve, ladle the warm soup into soup bowls and top with a dollop of the cream. Garnish with cilantro.