Jalapeño-Corn Chowder

January 4, 2011

Jalapeno-Corn Chowder Jalapeño-Corn Chowder

I am a girl and I like ruffles, unexpected surprises and charming things.

The things that touch my girly soul are:

  1. Polka dots and hair clips
  2. Sky reflection in the puddle of water on a rainy day
  3. Innocence in my boy’s eyes as he paints the sofa with a permanent marker
  4. Husband’s capacity to embrace the unconventional
  5. Simple beauty of a vegetable soup
Jalapeno-Corn Chowder Jalapeño-Corn Chowder

Jalapeno-Corn Chowder

Adapted from A Beautiful Bowl of Soup by Paulette Mitchell

 

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup coarsely chopped onion
  • 1 carrot, coarsely shredded
  • ½ red bell pepper, finely chopped
  • 1 celery stalk and leaves, finely chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable stock
  • 2 cups fresh or frozen corn
  • 1 large russet potato (about 12 ounces), peeled and cut into ¾-inch cubes
  • ½ jalapeño pepper, cut in half lengthwise, seeds removed
  • 1 cup milk
  • Salt and freshly ground pepper to taste
  • Dash of hot chili sauce and finely shredded Cheddar cheese for garnish

Directions

  1. Melt the butter in a Dutch oven over medium-low heat. Add the onion, carrot, bell pepper, celery and leaves, and garlic; cook, stirring occasionally, until tender, about 10 minutes.
  2. Stir in the vegetable stock, corn, potato, and jalapeño pepper. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the potato is tender, about 10 minutes.
  3. Remove the jalapeño pepper and discard. Transfer 2 cups of the soup mixture to a blender and purée with the milk. Stir the puréed mixture into the soup. Heat, stirring occasionally, until warmed through. Season to taste.
  4. Garnish each serving with a sprinkling of chili sauce and a small mound of cheese.

Advance preparation

This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or milk to thin as desired.

Jalapeno-Corn Chowder Jalapeño-Corn Chowder with Cheddar and Cilantro

Wine Pairing

A glass of chilled (around 55F) Parducci Small Lot Blend Chardonnay Mendocino County with a bowl of warm Jalapeño-Corn Chowder will make you giggle all the way to haven

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{ 2 comments… read them below or add one }

Ruffles January 4, 2011 at 11:36 PM

I like ruffles too. Cute post!

susan g January 6, 2011 at 1:25 AM

Just linked to you from Soup Chick and I love what I see here! This isn’t the soup I was looking for, but I’m making this one first — thanks.

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