Corn And Poblano Chowder
Chef Larry's Recipe
Ingredients
In a large soup pot, melt butter. Add onion, celery, poblano chile, peppers, corn, thyme and bay leaf; cook for 3-4 minutes. Add flour and stir to create a "roux." Cook "roux" for 3 minutes, while stirring. Add chicken or vegetable stock and bring to a simmer. Add potatoes. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer 20-25 minutes over low heat, stirring regularly. Stir in cream, Worcestershire Sauce and Tabasco Sauce. Season with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives or scallion. Makes 8-10 Servings
- 2 oz. Butter 2/3 cup Onions, diced 2/3 cupCelery, diced 1 cupCorn kernels 1/3 cupPoblano chili, seeded and diced 1/3 cupGreen bell pepper, diced 1/3 cup Red bell pepper, diced 1/3 tsp.Thyme leaves 1 Bay leaf 2/3 cup Flour 1 qt.Chicken or vegetable stock 2 cupsPotato, peeled, cut into small dice 2/3 cup Heavy cream 2-3 dashesWorcestershire Sauce 2-3 dashes Tabasco Sauce Salt to taste Fresh ground black pepper to taste Minced chives or scallions to garnish
In a large soup pot, melt butter. Add onion, celery, poblano chile, peppers, corn, thyme and bay leaf; cook for 3-4 minutes. Add flour and stir to create a "roux." Cook "roux" for 3 minutes, while stirring. Add chicken or vegetable stock and bring to a simmer. Add potatoes. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer 20-25 minutes over low heat, stirring regularly. Stir in cream, Worcestershire Sauce and Tabasco Sauce. Season with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives or scallion. Makes 8-10 Servings
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