for a first-harvest festival

[Guest guest]

Here's a soup for a First Harvest festival. I would want some herbs in

it, but

would keep 'em subtle: a faint whiff each of thyme and tarragon,

perchance?

Or cilantro if you like it, but prettyplease make sure all your guests do

too; to a

certain percentage of us it tastes like soap. (And that's a genetic

trait, not just

fussiness, honest, so don't hit us. :-))

 

Roasted Corn and Chipotle Chowder

~~~~~~~~~~~~~~~~~~~~~~~~~

5 ears fresh white corn, husked

2 red bell peppers

3 jumbo russet potatoes, peeled

3 Tablespoons butter or vegan margarine

1 onion, cut in small dice

3 garlic cloves, minced

8 cups vegetable broth

2 canned chipotles _en adobo_, removed from their sauce, seeded

and finely diced (about 2 teaspoons total)

2 tomatoes, seeded and cut into small dice

Salt and pepper to taste

1 1/2 cups milk or plain Silk, or cream for thicker soup

 

 

Roast corn either on a grill, in a heavy cast-iron pan over low heat or

directly

over a gas burner, turning until all kernels take on a smoky hue. Cut

kernels

from cobs, reserving 2 cobs.

 

Roast bell peppers on grill or under broiler, turning as skin blackens on

each

side. Place roasted peppers in a plastic bag; seal and let steam while

you

prepare other ingredients.

 

Cut 2 potatoes into small dice; set aside. Quarter remaining potato and

cover it with water in a small saucepan. Cook until tender, about 15

minutes. Mash this potato coarsely with a fork; set aside. Melt butter

 

in the pan and add onion; saute until translucent, 7 to 10 minutes. Add

garlic; saute a few more minutes.

 

Deglaze pan with the broth. Add reserved corn cobs,

diced and mashed potato, chipotles and tomatoes. Bring to a

boil; season with salt and pepper. Simmer until potato pieces

are cooked through, about 25 minutes.

 

While soup is cooking, peel peppers. Discard seeds and membrane and

cut flesh into small dice. Remove cobs from soup and add corn

kernels, roasted red pepper and milk or cream. Simmer until heated

through, about 5 minutes. Adjust for seasoning. Serve with warm

tortillas or cornbread and a green salad. Serves 8 to 12.

 

Source: http://www.linkline.com/personal/gingen/

 

Rain

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[Guest guest]

Lovely! Thanks a lot!!

 

Gabriella