Having roasted a few extra ears of corn, I was interested in finding a recipe that used the corn and the chili peppers. I like to roast the peppers on the gas grill but this time, I used the oven. I set it for 400, on the convection roast setting, roasting them until charred about 20 minutes. After taking the peppers out of the oven, I put them in a paper bag for a few minutes and the skins pull off nicely.
Many cream soups and chowders use heavy cream. I was searching for a lighter option for thickening. I found several recipes using corn meal for thickening. What a great idea! Why didn't I think of that? I used 3 tablespoons mixed with water and stirred into the soup after completing the cooking time.
Roasted Corn and Hatch Pepper Chowder
3 slices bacon, chopped
1 large onion, minced
3 cups fresh corn kernels, scraped from the cob, or frozen
3 cups whole milk (I used skim)
1 pound baking potatoes, peeled and diced
1 teaspoon salt
1/2 cup whipping cream (I omitted this and used cornmeal for thickening)
1 cup roasted, peeled and chopped mild green New Mexican, Anaheim, or Poblano chiles
Fresh ground black pepper
2 tablespoons fresh chives, minced
Directions Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.