This is my favorite summer soup but I wait until fresh ears of corn are available to make it. The crunchiness and taste are superb to canned corn. I double the recipe and freeze containers for a taste of summer in the snowy months of winter.
Yield: 6 servings
3-6 jalapeno peppers, roasted, peeled & finely chopped
3 cups diced red potatoes
2 tablespoons butter
1 onion, chopped
2-3 carrots chopped
1 bell pepper (red or green) chopped
4 stalks of celery chopped
4 ears of fresh corn kernels*
1-2 cans of diced green chiles
3 medium red or yellow tomatoes, seeded & chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
Salt & pepper to taste
2-3 cups of milk or half-half
Toppings: cheese, cilantro, or basil
- Broil jalapeno peppers on a parchment or foil-lined baking sheet until blackened, turning as necessary (about 8-10 minutes depending on size). Place hot peppers in a plastic bag and seal. Let stand for 15 minutes.
- In a medium pot, cover diced potatoes with water and bring to a boil. Reduce heat to a simmer until tender (10-15 minutes). Drain, reserving water. Partially mash with a fork or masher.
- In a Dutch oven, melt butter. Add onion, carrots, bell pepper, and celery; saute and stir for 10 minutes.
- Add jalapenos, green chiles, potatoes, tomatoes, and spices. Add reserved potato water to keep the vegetables from sticking to the pan. Cook at medium heat for 15 minutes.
- Add milk, and cook on low heat for 10 minutes, stirring frequently.
Serve with shredded cheese and chopped herb and crusty bed for dunking.
Tips:
Frozen corn kernels can be substituted but fresh is best. Canned corn is a waste for this recipe.
Yellow tomatoes are less acidic than red tomatoes.
Freezing: I usually double this recipe and freeze containers of vegetable chowder with some corn stock and without the milk for a taste of summer in the cold of winter. I make corn stock by simmering the shaved corn cobs in a pot of water for 30-45 minutes. Strain.
Dairy products do not freeze well so instead of adding milk, I add the strained corn stock. Just enough to barely cover the vegetables. Then I ladle the soup into plastic freezer containers, label and cool in the refrigerator before transferring to the freezer.
To use in the winter, I thaw a container, strain a bit of the liquid, and add milk to desired consistency and heat until hot.
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