A rich and creamy chowder is the a great way to impart the flavors of the previous season into a colder weather meal. Pull out some of those fresh ears of corn you froze at the end of the summer for this corn chowder recipe. Smoky and sweet collide in a bowl of distinctive tastes that are sure to warm you up from the inside out.
CHARRED HATCH CHILI CORN CHOWDER RECIPE
3 hatch chiles
1 cup dried corn
1 onion, chopped
2 cloves garlic, minced
3 russet potatoes, peeled and diced
3 ears fresh corn, cut off the cob
3 quarts chicken/vegetable broth
2 tbsp olive oil
1/2 cup heavy cream
1 tbsp salt
In a large stock pot, add olive oil, onion, and garlic and cook until aromatic.
Add dried corn and broth, and simmer until corn is slightly al dente.
While the corn is cooking, place the chiles directly on your stove top flame and let them cook until the skin of the peppers is black. Once they are cool, cut the peppers open to remove the seeds and scrape off the charred skins. Dice into bite sized pieces and set aside.
Once the corn is soft, add potatoes, charred hatch chiles and fresh corn. Simmer for 20 more minutes until the potatoes are cooked through.
Finish with heavy cream (do not boil once cream is added).
Garnish with a drizzle of leek olive oil and fresh cracked pepper.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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