Subj : Corny - 01
To   : All
From : Dave Drum
Date : Tue Aug 30 2022 09:52:30

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elote-Style Corn Chowder
 Categories: Vegetables, Chilies, Herbs, Potaotes, Dairy
      Yield: 6 servings
 
      8 md Ears corn; shucked
      2 oz Unsalted butter
      1 md Yellow onion; fine chopped
      1    Rib celery; fine chopped
      1 md Poblano pepper; seeded,
           - stemmed, fine chopped
      4 cl Garlic; fine chopped
      1 ts Dried Mexican oregano
      1    Fresh bay leaf
  3 1/2 c  Whole milk
  1 1/2 lb Yellow potatoes; peeled, in
           - 1/2" pieces
      1 c  Heavy cream
           Salt
      1 tb Ancho chile powder; more for
           - topping
    1/4 c  Thin sliced cilantro
    1/2 c  Mexican crema or sour cream
    1/2 c  Crumbled cotija cheese
           Lime wedges; for serving
 
  On a medium-hot grill or hot grill pan, char the corn
  all over, 15 - 20 minutes. Transfer to a platter and set
  aside until cool enough to handle.
  
  Working over a large bowl, slice the corn kernels off
  each cob, scraping the cob with the knife to extract the
  flavorful juices. Halve 5 of the bare corn cobs
  crosswise, discarding the rest. Set the kernels and cobs
  aside.
  
  In a medium pot over medium heat, melt the butter. When
  the foam begins to subside, add the onion, celery,
  poblano, garlic, oregano, and bay leaf. Cover and cook,
  stirring occasionally, until the onion softens, 7 - 8
  minutes. Add the reserved corn kernels and cobs, milk,
  potatoes, and cream. Bring to a boil, cover, and lower
  the heat to maintain a simmer. Cook, stirring
  occasionally, until the potatoes are tender, about 25
  minutes. Remove and discard the cobs and bay leaf.
  Transfer 1 1/2 cups of the soup to a blender and pur++e
  until smooth. Stir the pur++ed soup back into the pot of
  remaining soup to thicken. Season with salt and the
  ancho chile powder, then ladle into wide soup bowls and
  garnish with the cilantro, crema, cotija, and additional
  ancho chile powder. Serve with lime wedges.
  
  By: Kat Craddock
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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