Corn Chowder With Roasted Jalapeño And Parsley Purée

  1. Broil the jalapenos 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 jalapenos to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapenos, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapenos with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
  2. In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor puree 2 cups of the chowder and stir the puree into the remaining chowder.
  3. Serve the chowder with a small dollop of the jalapeno and parsley puree swirled into it.

jalapeno chilies, olive oil, lime juice, water, garlic, parsley, onion, celery, vegetable oil, chicken broth, water, boiling potatoes, ham steak, fresh corn kernels including the pulp, thyme

Taken from www.epicurious.com/recipes/food/views/corn-chowder-with-roasted-jalapeno-and-parsley-puree-12312 (may not work)

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