Prep 20 mins
Cook 25 mins
This recipe hails from a small town called LaGrange. Beautiful farmland as far as the eye can see. Green earth, puffy clouds in a blue sky, a horse here, a calf & mama there. If you're lucky, you might even catch the blur of a buck prancing off into the woods. Lusciously creamy with just a nibble from the chilies, this chowder is a cozy reminder of the state's southwestern roots.
- 2 anaheim chilies
- 2 jalapenos
- 1 onion, diced
- 2 garlic cloves, smashed
- 1 cup cremini mushroom, diced
- 2 heads corn, kernels removed
- 2 cups vegetable stock
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon flour
- 1 pinch cumin
- salt and pepper
- 1⁄4 cup shaved parmesan cheese (Go for Stella brand)
- Roast the peppers.
- I just tossed mine onto my stove and was very pleased with the flavour.
- Clean-up was surprisingly easy, too.
- The outdoor grill (especially if you have charcoal) or the oven would be the more conventional approach.
- While the peppers are roasting, brown the onion, mushrooms and corn kernels in a pan with olive oil, salt & fresh cracked pepper until fragrant.
- Add garlic and cumin powder.
- Gently pour stock over the vegetables and allow it to warm up.
- Keep an eye on the peppers so you don't burn down the house.
- Smoosh the flour into the soft butter with a fork. The French call this beurre manie' and use it to thicken liquids.
- Incorporate it into the stock mixture until the lumps have disappeared.
- Remove the peppers when the skin has charred. Put them into a bowl and cover with plastic wrap. The steam will help loosen the skin from the flesh.
- Remove the skin and seeds, then dice them.
- Add to the pan. Bring the mixture up to heat.
- Blend to a smoother consistency, but leave a few of the ingredients visible.
- Finish with the cream, garnish with some shaved parmesan and serve with some crusty French bread.