Personal Chef Austin Texas
If you love the taste of “Texas” as in chipotle which is spicy and adds a smokey flavor, and you like corn soups or chowders then this one is definitely going to blow your dress up, or your hair back. If you are really into some high heat you might want to increase the chipotle peppers to taste, but be careful some are hotter than others! I have used Texas sweet fresh corn probably 90 percent of the time that I have actually made this recipe. I have also used poblanos that I roast along with the corn occasionally too.
I have been told by some of the people that I have cooked for that fresh corn is not available in the Northern states during the winter, so they have asked me to modify it to make it more simple if fresh is not available. I know that now-a-days for the most part corn is available but it is not always as fresh or sweet as Summer corn.
** The original recipe has been modified my original recipe from roasted corn that I have grilled out on the grill to a frozen corn so all can make this recipe.
* If you prefer to use the fresh corn take about 10 fresh ears of corn, shuck it and lightly oil, and add some salt and pepper and it and grill over medium heat until it has a good char but not burned and then remove from the husk. Then follow the recipe as stated below.
– 6 cups of frozen white or yellow corn
– 2 cups chicken stock
– 1/2 cup of diced Texas Sweet Onion
– 1/2 cups heavy cream
– 3-4 tablespoons unsalted butter
– 2 cloves of fresh garlic
– 2 teaspoons kosher salt–
– 1/2 teaspoon minced chipotles in adobo sauce
– Freshly ground black pepper to taste
– 1/4 cup of Monterey Jack Cheese
– 4-5 sprigs of fresh chives or cilantro
– Tortilla Chips
1. Melt the butter in a large saucepan over medium heat melted and add onions and sauté for about 3-4 minutes and then add your garlic and let it bloom. When you smell the aroma of the garlic it has bloomed, add the chipotle, cook for an additional 3-4 minutes you can get a little color but do not burn!!!
2. Add the corn kernels, salt and pepper, heavy cream, and chicken stock and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil and then reduce the heat to low and simmer until the flavors have developed. Usually at least 15-20 minutes.
3. Using a blender, purée the soup until smooth unless you want a rustic or chunky soup/ corn chowder **Reserve or ladle out about 1/2 to 1 cup of the corn kernels if you want a more rustic soup in the end.
4. Stir in the reserved cup corn kernels if you prefer rustic, or if blended until smooth. Season to taste with additional salt and pepper as needed. then add to your serving dish or soup bowl. I sometimes like to garnish with a little jack cheese and cilantro or chives to top it off with some good tortilla chips!
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