Emerald Corn Chowder
by Rick Bayless
Makes 4 to 6 servings
1 pound tomatillos, husked and rinsed
1 medium white onion, chopped
1 large fresh poblano chile, stemmed, seeded and roughly chopped
3 cloves garlic, peeled and finely chopped
1 tablespoon vegetable or olive oil
2 cups corn kernels, preferably freshly cut off the cobs
(about 3 ears of corn), divided
3-1/2 cups chicken broth
2 tablespoons masa harina (corn flour) or 1 tablespoon cornstarch
2 tablespoons Tabasco brand green pepper sauce
Salt, about 3/4 teaspoon
Sugar, about 1 teaspoon
1/2 cup whipping cream, crème fraîche or Mexican crema
1/2 cup chopped fresh cilantro
Tortilla strips for garnish
Heat broiler. Lay tomatillos on baking sheet; broil 4 inches below heat source until softenened and splotchy black in places, approximately 5 minutes. Turn; roast other side. Cool.
In a large saucepan, cook onion, poblano and garlic in oil until tender, approximately 5 or 6 minutes. Working in batches, purée onion mixture, tomatillos and 1 cup corn in a food processor or blender until smooth, adding chicken broth as needed. Using a medium mesh strainer, press mixture back into the pan.
Stir in remaining broth, partially cover; simmer over medium-low, stirring often for 30 minutes. Mix masa harina with 1/4 cup water in small bowl, making sure there are no lumps. Strain mixture (you can use same strainer) directly into simmering pot, stirring constantly. Continue stirring until soup thickens; taste and season with Tabasco green pepper sauce, salt and sugar. Add cream and remaining 1 cup corn; simmer. Ladle into warm bowls. Garnish with cilantro and tortilla strips, if desired.
Cinco de Mayo Menu by Rick Bayless
Emerald Corn Chowder (Chileatole Verde)
Chipotle Peppered Steak with Smoky Caramelized Onions (Bistec Enchipotlada)
Tangy Mango Upside Down Cake
Kate's Global Kitchen for May 2003:
5/02/03 Spicing Up Cinco de Mayo
5/09/03 For Mom, a Bouquet of Vanilla
5/16/03 An Army Moves on Its Stomach
5/23/03 Burger Building—for Fun or Profit
5/30/03 Mint, Mint, and More Mint
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created May 2003