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Friday, May 22, 2009

Windy Ridge Cafe's Mexican Corn Chowder

2 pounds frozen corn kernels, thawed, and drizzled with olive oil
Kosher salt and freshly ground pepper
10 Roma tomatoes, rubbed with olive oil
1 medium red pepper, rubbed with olive oil
2 tablespoons butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tablespoons all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
Cumin
Chili powder
1 medium avocado, small diced, for garnish
Directions
Preheat oven to 500 degrees F.

Put the oiled corn on a baking sheet and sprinkle it with salt and pepper.
Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes
until the tomato skin blisters and the corn is lightly browned. In a medium skillet,
grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes
and the pepper in the refrigerator, and peel them when they have cooled.


Heat the butter in a large pot over medium heat and add the onion and
garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the
chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the
tortilla chip pieces and mix well. Pour this mixture in a food processor or blender*
and puree until smooth. Strain the chowder, and then season it with cumin, chili powder,
salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped
with diced avocado,
red pepper, and the remaining tortilla chip pieces. Serve immediately.

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