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.
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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