Recipe - Corn Chowder With Roasted Jalapeno And Parsley Puree

5 Fresh jalapeño chilies
One fourth cup Olive oil
1 One half tablespoon 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 celery; chopped fine
2 tablespoon Vegetable oil
2 cup Chicken broth
2 One half cup Water
1 One half pound Boiling potatoes
One half pound Ham steak if desired; cut
into 3/8inch cubes
4 cup Fresh corn kernels including
the pulp scraped from the
cobs; (cut from about 6
ears corn)
2 teaspoon Fresh thyme leaves; minced

Make the purée: 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 purée the jalapeños with the seeds, the oil, the lime
juice, the water, the garlic, the parsley, and salt to taste. The purée 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 3/8inch 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 purée
swirled into it.

Makes about 8 cups, serving 4 to 6.

Gourmet July 1992

Recipe by: Gourmet July 1992

Posted to MCRecipe Digest by "gswindell@widomaker.com"
gswindell@widomaker.com on Apr 15, 1998