Yield Makes 12 first-course or 6 main-course servings Number Of Ingredients 13 Steps:
Mix 2 tablespoons butter and flour in small bowl to blend; set aside. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
Time 45m Yield 2 quarts, 8 serving(s) Number Of Ingredients 15 Steps:
Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside. In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes. Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half. Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.
Time 1h Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes. Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool. Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.) Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt. Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
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.
Time 55m Yield 15 cups, 10-12 serving(s) Number Of Ingredients 14 Steps:
Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn’t fly everywhere so much.). In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes. Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment. In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender. Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too. Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate). Bring to a boil and simmer about 5 minutes. Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?. Turn off the heat. Add cream. Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.). Call everyone to dinner. You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).
Time 50m Yield 8 Number Of Ingredients 17 Steps:
In a blender or food processor, puree the onion and celery; drain. Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil. Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened. Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
