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Fred Sipe

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RCP: Roasted Poblano and Corn Chowder

by Fred Sipe » Tue Oct 01, 2013 7:31 pm

Roasted Poblano and Corn Chowder

Ingredients

3 poblano peppers, halved and seeded
1 red bell pepper, halved and seeded
6 ears of corn
4 strips of bacon
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tsp cumin
1/2 tsp oregano
salt and pepper
3 Tbsp all-purpose flour
2 quarts chicken stock
1-1/2 to 2 pounds red-skinned potatoes, scrubbed, unpeeled, diced
1/2 cup half & half or heavy cream

Preparation

Slice corn from cobs and reserve.
Milk corn cobs into a small stock pot and add broken cobs and enough water to cover. SImmer to reduce by half and remove cobs.
Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes until peppers blacken and blister.
Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice.
Cut bacon into half-inch pieces and render until crisp in large soup pot over medium heat. Remove and drain bacon. Reserve.
Add onions and celery. Season with cumin, oregano, salt and pepper and sweat until onions are translucent, 5-7 minutes.
Add garlic and cook for another minute or two.
Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes.
Slowly add stock to pot. Increase the heat a bit and bring to a boil. Add corn cob stock.
Season with more salt and add potatoes, diced roasted peppers and reserved bacon.
Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender.
Add corn kernels and simmer for 5-10 more minutes.
Remove from heat and stir in half & half.
Last edited by Fred Sipe on Thu Oct 10, 2013 10:43 pm, edited 2 times in total.
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Carrie L.

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Re: RCP: Roasted Poblano and Corn Chowder

by Carrie L. » Wed Oct 02, 2013 8:40 am

Wow Fred, that sounds REALLY good. How do you "milk" the corn stalks? Guess I'm a bit of a city girl...
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)
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Fred Sipe

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Re: RCP: Roasted Poblano and Corn Chowder

by Fred Sipe » Wed Oct 02, 2013 10:00 am

Carrie L. wrote:Wow Fred, that sounds REALLY good. How do you "milk" the corn stalks? Guess I'm a bit of a city girl...


After cutting the kernels from the cob just run the back edge of the knife blade down the cob with a bit of force to express the juice and mangled remnants of the kernels. The original recipe called for a 20 oz. tube of frozen creamed corn. I like to make the reduced corn cob stalk instead. You could throw a few other things into the mix for the stock as well, onion, carrot, celery with leaves, peppercorns, etc.
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Mike Filigenzi

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Re: RCP: Roasted Poblano and Corn Chowder

by Mike Filigenzi » Wed Oct 02, 2013 6:48 pm

We're getting very nice corn in at the market now, so this is right up our alley. Have to give it a try.
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Re: RCP: Roasted Poblano and Corn Chowder

by Robin Garr » Wed Oct 02, 2013 7:03 pm

Looks great to me, too!
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Re: RCP: Roasted Poblano and Corn Chowder

by Jenise » Sat Oct 05, 2013 2:49 pm

Yum!

Btw, have never seen tubes of frozen creamed corn before. Is this a regional thing available in your area?
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Re: RCP: Roasted Poblano and Corn Chowder

by Karen/NoCA » Sat Oct 05, 2013 3:32 pm

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Fred Sipe

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Re: RCP: Roasted Poblano and Corn Chowder

by Fred Sipe » Sat Oct 05, 2013 5:10 pm

Jenise wrote:Yum!

Btw, have never seen tubes of frozen creamed corn before. Is this a regional thing available in your area?


I had never heard of it before either, Jenise. Might have tried it if available. No way going to use canned.

Which reminds me of something. I used to drink Rolling Rock. And then I read a review of it that said it tasted like a can of creamed corn. The next time I had one I damn near gagged. Dead on.
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Carrie L.

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Re: RCP: Roasted Poblano and Corn Chowder

by Carrie L. » Thu Oct 10, 2013 2:01 pm

Fred, thanks again for posting the recipe. I made the chowder (exactly as written) on Tuesday for our arriving house-guests and it was a hit with everyone. We had a chilly day here in Maine and it really hit the spot. Such a great melding of flavors. (Also, I was shocked how much "corn" I got off the corn with the milking process. Glad to know this technique.)
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)
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Fred Sipe

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Re: RCP: Roasted Poblano and Corn Chowder

by Fred Sipe » Thu Oct 10, 2013 5:32 pm

Great! It makes me happy that you enjoyed it, Carrie. Going to have to make it again myself very soon before that first frost hits.

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