While spring may be setting up shop in much of the country today, it’s -21 this morning back home in Bozeman and snow’s falling across much of the nation’s northern tier.
Damn.
Save for the benefit of a deepening snowpack, by the end of February the joys of winter are wearing a little thin. Even the hardiest of winter fly fishers probably won’t be fighting guide ice and slush flows today.
For those of us who like to bang around in the kitchen, long winter days call for hearty soups. We’ve always been partial to gumbos and chowders – both are rich, stick to your ribs and warm you up meals in a bowl.
A couple of years ago we ran across this recipe for a New Mexico Corn Chowder - it packs the flavors of Santa Fe (green chiles, garlic, corn and sage) into a rich (note the cream) velvety chowder stock.
Chowder traditionalists might want to add potatoes; we don’t as they tend to mask the corn flavor. This chowder is also delightful with grilled chicken or a spicy sausage thrown in too.
Another very simple recipe with a couple of caveats. One, you really must use the cream; milk just doesn’t cut it here. Two, the recipe is exponentially better with fresh roasted green chiles and fresh corn, though in a pinch canned or frozen will work for both.
1 large red onion, chopped fine
6 cloves garlic, chopped fine
3 poblano chile peppers, roasted / peeled / seeded / chopped medium
2 jalapeno chile peppers, seeded, chopped fine
2 tbs vegetable oil
4 cups corn kernels (fresh makes this dish exponentially better)
2 tbs fresh sage, chopped fine
1 tsp mace (ground)
1 cup vermouth (dry)
2 cups vegetable stock (homemade best)
1 quart heavy cream
1 red bell pepper, seeded, diced fine
1 bunch fresh cilantro, leaves and tender stems chopped
Salt and white pepper to taste
Saute the vegetables. Heat the vegetable oil in a large stock pot over medium high heat; saute the onion, garlic, poblanos and jalapenos for 5 or 6 minutes until the onions are translucent.
Add the corn, sage and mace; saute for another 3 or 4 minutes.
Deglaze the pan with the vermouth.
Add the stock and simmer 30 minutes; reduce the heat to medium / low.
Add the heavy cream and simmer 30 minutes. Take care not to boil or the soup will break.
Finish up. Puree about 1/3 of the soup and return to the pot, mixing well.
Serve with a generous sprinkle of red bell pepper and cilantro.
We like to serve this with a handful of spicy homemade sourdough croutons and either a Chardonnay or a Viognier.
Enjoy.
Tags: Friday Feast
