CORN CHOWDER WITH ROASTED JALAPEñO AND PARSLEY PURéE

Corn Chowder with Roasted Jalapeño and Parsley Purée image

Yield Makes about 8 cups, serving 4 to 6

Number Of Ingredients 17

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 cup packed fresh parsley leaves
For the chowder:
1 onion, chopped fine
2 ribs of celery, chopped fine
2 tablespoons vegetable oil
2 cups chicken broth
2 1/2 cups water
1 1/2 pounds boiling potatoes
1/2 pound ham steak if desired, cut into 3/8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced

Steps:

Make the puree:
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 parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
Make the chowder:
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 purée 2 cups of the chowder and stir the purée into the remaining chowder.
Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.