|
|
Instructions |
|
|
|
Remove the corn kernels from the cob with a knife as shown in this NYT video. I slice the kernels off the cob as shown in the first technique. Do not pre-cook the corn.
|
|
|
|
Core and seed the bell pepper and stem the jalapeños. Grill or broil the peppers until charred on top and flip with a stainless steel spatula and continue charring on the other side. Take the bell peppers out and let cool. Dice with charred skin on.
|
|
|
|
In a large pot over medium heat sauté the onion in the oil until it turns soft and translucent. Add the corn and potatoes and continue sautéing for a few minutes longer. Add the chicken stock jalapeños and bell peppers and cook until the potatoes are fork tender and fall apart.
|
|
|
|
Mash the chowder slightly with a potato masher to thicken the soup. Some of the potatoes will mash. Serve hot. Keeps well refrigerated and gets thicker the next day.
|
|
|
|
Originally Submitted
6/13/2013
|
