CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
ROASTED POBLANO AND CORN CHOWDER WITH CILANTRO CREAM AND CRUMBLED PANCETTA
Categories Pepper
Number Of Ingredients 19
Steps:
- Method -render down diced pancetta or bacon. Drain and set aside -quarter or rough chopped onion, celery, and carrots -add to a pot with ¼ cup olive oil(simmer for 20-30 minutes) -add garlic for the last 5-7 minutes of the sautéing -a entire container of good chicken stock to the pot with the vegetables(simmer another 20 minutes) -strain the stock(discarding veggies) into a bowl -in the pot make a roux ..3 tbs butter to 3 tbs flour. Cook for 2-3 minutes to get rid of floury taste -slowly add back in the stock a little at a time and stir. Mixture will thicken. Continue to add stock until you reach the consistency you like -add one can green giant niblets and one can green giant shoepeg white corn -add small potato dices -add one small container of heavy cream -add 1-2 cups of finely shredded cheddar cheese(to taste) -allow to simmer on low(covered)(*** simmer long enough for potato dices to become fork tender***) -char-roasted Poblano and red bell pepper. Bag the peppers for 10 minutes and then skin, remove seeds and ribs of the peppers and dice. -add peppers to the chowder and simmer 10 minutes -salt/pepper to taste -ladle chowder into a bowl and place a small serving of the shredded cheddar cheese in the middle of the soup. Top the cheese with a spoonful of the cilantro cream. Add crumbled pancetta Cilantro Cream 1 cup sour cream ¼ cup cilantro finely chopped 3-4 drops of lime juice -add sour cream, fresh Cilantro, lime juice(optional)
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