Corn Chowder with Shrimp
INGREDIENTS:
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
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
Make the pur?e: Broil the jalape?os on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalape?os to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalape?os, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender pur?e the jalape?os with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The pur?e may be made 3 days in advance and kept covered and chilled.
Make the chowder: In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor pur?e 2 cups of the chowder and stir the pur?e into the remaining chowder.
Serve the chowder with a small dollop of the jalape?o and parsley pur?e swirled into it.
Makes about 8 cups, serving 4 to 6.
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
Make the pur?e: Broil the jalape?os on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalape?os to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalape?os, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender pur?e the jalape?os with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The pur?e may be made 3 days in advance and kept covered and chilled.
Make the chowder: In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor pur?e 2 cups of the chowder and stir the pur?e into the remaining chowder.
Serve the chowder with a small dollop of the jalape?o and parsley pur?e swirled into it.
Makes about 8 cups, serving 4 to 6.