Equipment/ utensils required:
Chef’s knife, mixing bowl, large sauce pot.
4 oz. corn cut fresh or from roasted ears. Approx. 3 ears of corn
4 oz. green chiles. Roasted, peeled and chopped to medium
2 oz. celery. Approx. 1 large stalk
1 oz. sweet onion diced to medium
4 oz. potato. Approx. 1 medium baking potato
1 tsp. Tabasco hot sauce or equivalent
1tbsp. ground cumin
1 tsp. ground red pepper
1 tsp. all purpose Cajun seasoning (See recipe, “rubs and seasons”)
½ tsp. salt
1 tsp. black pepper
2 cups low fat organic milk.
1 cup organic heavy cream
1 oz. unsalted butter
1. Wash the potato, peel, and cut to ¼” dice. Put diced potato into mixing bowl and cover with water then drain off water to remove most of the starch. Place the rinsed potato dices in large sauce pot and cover with water and bring to a boil and then simmer about 5 minutes.
2. As the water and potato comes to boil, wash and cut the celery to ¼ dice and add to the pot.
3. Shuck, wash, and remove the kernels from the fresh corn (or from corn that has been roasted in the shuck on the grill, which gives it a slightly smoky edge) and add to the pot. Add water to cover the veggies by about ½ inch and bring back to simmer.
4. After simmering all about 5 minutes add all the dry seasonings except salt, and add the milk. Continue simmer for at least 30 minutes.
5. Taste the chowder and add salt and Tabasco to taste.
6. Just before service add butter and heavy cream and bring up to service temperature.
7. You should taste again and adjust salt, black pepper, cumin, and Tabasco if slightly more is needed to meet your taste expectation.
Calories 155, Fat 11.2 gm, Cholesterol 31 mg, Sodium 221 mg, Carbohydrates 11.4 gm, Fiber 1.3 gm, Protein 3.9 gm.