Subj : BH&G 3581
To   : All
From : Dave Drum
Date : Wed Aug 11 2021 05:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06 
      Title: Grilled Corn Chowder
 Categories: Vegetables, Chilies, Potatoes, Dairy, Herbs
      Yield: 4 Servings
 
      4    Ears fresh sweet corn;
           - husked, silks removed
      1    Poblano chile, halved,
           - seeded, membrances removed
      1 md Onion; chopped
      2 cl Garlic; minced
      1 tb Olive oil
      1 ts Ground cumin
 14 1/2 oz Can chicken broth
      1 md Potato; peeled, cubed
      2 tb All-purpose flour
    1/2 ts Salt
    1/4 ts Ground black pepper
  1 1/2 c  Half & half or milk
           Fresh snipped basil; opt
           Lime wedges; opt
 
  Heat a charcoal or gas grill to medium-heat. Grill corn
  and pepper halves, cut-side-down, over medium-high heat
  for 12 to 16 minutes more or until pepper is charred and
  corn is tender. Remove from heat; wrap pepper in foil.
  When corn is cool enough to handle, cut kernels from cob.
  Remove charred skin from pepper and chop. Set aside.
  
  In a large saucepan heat oil over medium heat. Add onion
  and garlic. Cook until tender, about 5 minutes. Add
  cumin; cook until fragrant, about 30 seconds. Stir in 1
  1/2 cups of the grilled corn, the chicken broth and
  potato. Bring to boiling; reduce heat. Simmer, covered,
  for 10 to 15 minutes, stirring occasionally.
  
  In a small bowl combine flour, salt, and pepper. Stir
  half-and-half into flour mixture until smooth. Gradually
  stir into chicken broth mixture. Cook and stir until
  thickened and bubbly; cook and stir 1 minute more. Using
  an immersion blender; puree mixture until smooth. Top
  with remaining grilled corn kernels, chopped pepper and
  fresh snipped basil,
  
  To serve, top with remaining corn, chopped peppers, fresh
  snipped basil, if desired. Pass with lime wedges.
  
  Makes: 4 servings
  
  Better Homes & Gardens | May 2017
  
  MM Format by Dave Drum - 05 May 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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