Voila, the result of my fist chowder. I have to say it was a rather traumatic experience including burning the food - twice, cutting my finger pretty badly, and splattering myself with chowder, and then burning myself as a result. But, if you skip all those incidents when you make this, you will have a very delicious chowder. The recipe may look a bit intimidating, but I really think it's not that time consuming or hard to make. The worst part is probably that you can't really leave the soup unattended for too long.
My main recommendation for this dish would be to chop everything that needs to be chopped BEFORE you start cooking! I think that was my downfall. And I wouldn't leave the soup unattended for too long. I left it for 10 minutes or so without stirring, and it burned pretty bad. Anyway, here goes:
Ingredients:
2 tablespoons of butter
2 medium sized onions - chopped
4 cloves of fresh garlic - minced
3 chili peppers - chopped finely, seeds and stems removed
5 tablespoons of flour
4 cups of frozen corn (you'll need about one big bag of frozen corn total
2 cups of vegetable broth
3 cups of vegetable broth
2 cups of cream
4 cups of cubed red potatoes (about 1/2-inch cubes, about 5 average size potatoes)
2 poblano peppers - chopped, seeds and stems removed
11/2 cups of diced carrots (about 3 big carrots)
11/2 cups of sliced celery (about 3 big ribs)
salt and pepper to taste
4 cups of corn
Directions:
1. Make sure you have all your veggies chopped, minced, whatever.
2. Blend 4 cups of corn with 2 cups of broth - make sure it's really well blended, so it's pretty much a smooth, thick liquid. Let it sit. You'll add it to your chowder later on.
3. Melt your butter, sautee onions, garlic, and chili peppers with it. Don't chop other veggies while doing it because you'll burn your onions, which will turn your chowder into a brown mess...
4. Slowly add your flour to your onion mix once everything is sauteed well. Mix everything well, and sautee the whole mix for a few minutes.
5. Now slowly stir in the remaining broth. Make sure you keep stirring while you do that so you don't get any lumps. Once you have it all in there and smooth, add your corn puree stuff. Mix in well, and bring it to a full simmer for a few minutes, then add the cream.
6. Now you'll add the potatoes and poblano peppers, and stir/simmer for 5 mintues, then add the carrots and celery, stir and simmer for 5 minutes, and then add the corn, and stir simmer for about 5 more minutes.
7. Once everything is in, you just want to stir the chowder regularly so nothing burns, and taste the potatoes to make sure nothing overcooks. Once the potatoes are tender enough you're ready to eat.
