Charred Chile and Hominy Corn Chowder
From Keys to the Kitchen by Aida Mollenkamp.- Ingredients:
- 1 Anaheim chile
- 7 ears fresh corn
- 2 Tbsp. unsalted butter
- 1/2 yellow onion, finely chopped
- 6 garlic cloves, thinly sliced
- 4 c. low sodium vegetable broth
- 1 1/2 c. water
- One 28 oz. can hominy, drained
- 1 c. packed finely chopped fresh cilantro leaves, plus more for garnish
- Crema or sour cream, for garnish (optional)
- 1 jalapeno chile, halved, seeded, and sliced paper thin, for garnish (optional)
- Tortilla chips, for garnish (optional)
Place the whole chile over open gas burner at medium heat. Alternatively, place on a baking sheet under a heated broiler. Char, turning occasionally, until the chile is black and blistered all over, 5 to 10 minutes total. Place the chile in a bowl and cover with plastic wrap for 5 minutes. Peel the chile by holding under running water and rubbing the skin with your hands. Trim off the chile top, remove the seeds, halve lengthwise, and cut into small dice. Set aside.
Prepare the corn by cutting the kernels from the cob; reserve the cobs. (You should have about 6 cups corn kernels.) Melt the butter in a medium saucepan over medium heat. When the foaming subsides, add the onion and cook, stirring occasionally, until browned, about 5 minutes.
Add the garlic and corn kernels and cook, stirring constantly, until golden, about 5 minutes. Add the broth and water and scrape up any browned bits on the bottom of the pan. Add the reserved corn cobs and bring to a boil over high heat. Decrease the heat to low, cover, and simmer, stirring occasionally, until the broth is corn-flavored, 25 to 30 minutes.
Remove the soup from the heat, discard the cobs, and set aside to cool slightly, about 5 minutes. Fill a blender halfway wiht the soup and puree until very smooth, about 3 minutes. Repeat with the remaining soup.
Return the soup to the saucepan and stir in the toasted chile and the hominy, and cook over medium heat for 5 to 10 minutes, stirring occasionally to prevent burning. Stir in the cilantro; taste and adjust the seasoning. Serve, as desired, garnished with additional cilantro, crema, sliced jalapeno, and tortilla chips.
Yield: 6 to 8 servings.