Corn Chowder with Roasted Jalapeno and Parsley Puree
| Yield: | 4 Servings |
| Categories: | Soups |
| 5 | Fresh jalape?o chilies | |
| 1/4 | c | Olive oil |
| 1 1/2 | tb | Fresh lime juice |
| 1 | tb | Water |
| 1 | Garlic clove; minced | |
| 1 | c | Packed fresh parsley leaves |
| FOR THE CHOWDER | ||
| 1 | Onion; chopped fine | |
| 2 | Ribs celery; chopped fine | |
| 2 | tb | Vegetable oil |
| 2 | c | Chicken broth |
| 2 1/2 | c | Water |
| 1 1/2 | lb | Boiling potatoes |
| 1/2 | lb | Ham steak if desired; cut into 3/8-inch cubes |
| 4 | c | Fresh corn kernels including the pulp scraped from the cobs; (cut from about 6 ears corn) |
| 2 | ts | Fresh thyme leaves; minced |
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