something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
Cream of Green Chile Soup
Well, it didn’t end up quite as it sounds. But, it was tasty nevertheless. I started with the recipe in the El Paso Chile Company Texas Border Cookbook, but veered off course and ended up with more of a corn chowder than anything else.
Tuscan Corn Chowder with Chiles.
ingredients
- 2 poblano chiles, roasted and chopped
- 1 large onion, chopped
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 qrt stock
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 cup heavy cream
- 2 cups grated pepper jack
- 4 small potatoes, diced ( I used russets, just get about 3 cups worth )
- 1 bag frozen corn
- salt, pepper
method
Put the onion, butter, garli, oregano and some salt into a heavy pot ( you need around 3 quart capacity, I used my 5 1/2’r ) over medium heat. Cook around 10 minutes, until the onions are looking tasty. Then crack some pepper, add the potatoes, and then the stock. Once you’re to a boil, cook partly covered over low heat until the potatoes are tender ( I mash them against the side of the pot, when they mash, I’m ready for the next step. ) Meanwhile, roast the pepper and chop it. Then add it to the soup along with the corn. Bring back to a simmer, then turn the heat to way low, add the cream and cheese and stir. Taste for salt and pepper, and serve.
Cilantro would be a great garnish here, as would avocado and / or sour cream. I served this with some homemade Blueberry Cornbread from the same cookbook and a bottle of hot sauce. The soup had a little zest to it, but I like it hotter. The sweet cornbread provided a great counter to the spicy soup. The girls loved it too.
posted to In the Kitchen, at 08:44 PM. permalink
« LA Style Chopped Salad | Main | Carnitas, Take 57 »