This is the Spinning Dog of Destiny
And this is the recipe for a the best corn chowder I've ever had. Seriously. It's from Greens (of course). I don't know about you but I think Summer is over. There's a bit of a bite to the night air that wasn't there a week ago and right now I'm sitting at my desk contemplating putting on socks! This is the perfect kind of late summer/early fall comfort soup that we all need some days.
Corn and Green Chili Chowder
INGREDIENTS
Stock:
Milk heated with herbs
Soup:
3 1/2 cups milk
1 medium yellow onion, diced
1 bay leaf
4 branches parsley
1 branch thyme
One 4 inch branch marjoram
Pepper
3 Anaheim chilies
8 oz tomatillos
5-6 ears corn
1 cup water
2 Tbsp Butter
1/2 tsp salt
4 oz Muenster cheese, cut into small cubes
cilantro for garnish
Slowly heat the milk with 1/2 the onion and the herbs. Just before it boils, turn off the heat and let it steep, covered, until needed, then strain.
Roast the chilies in the broiler until the skins are blistered. Let cool, peel, remove seeds and cut into small squares.
Bring several cups of water to boil and then turn it down to simmer. Remove papery cover of tomatillos, rinse and simmer in water for 10 minutes. Remove and blend into a puree.
Slice the corn kernels off the cop. Set aside one cup of kernels and blend the remaining with 1 cup of water in two batches. Work the resulting puree through a fine mesh sieve.
Melt the butter in a soup pot and add the remaining onion; cook until softened. Add the pureed tomatillos, corn kernels, peppers and salt. Cook 2 - 3 minutes and add the pureed corn and strained milk. Cook on low for 1/2 hour stirring frequently.
Serve the soup over the cubes of cheese and garnish.
SO TASTY!! The chilies and tomatillos give it a great kick without making it too spicy.
I keep forgetting to have my camera handy when I'm cooking. I'll try harder next time.
The chowder and the spinning dog of destiny are completely unrelated of course, but they did happen on the same day and so they have to share this post.
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