Saturdays with Rachael Ray – Corn-and-Chipotle Chowdah

Yes, another corn recipe!!

Today is actually a state holiday here in Utah, and I’m enjoying it up in the mountains. Thank goodness for scheduled posting!! So I’m going to keep it nice and short today.

I’m one of those people that love soup year round. And it’s a good thing, because this soup wouldn’t be nearly as good in the middle of winter because the corn wouldn’t be fresh. But hot or not outside, I love soup. And I loved this recipe!!

I did change a few things. First of all, the original recipe calls for grilling the corn first. I’m sure that makes this soup even more delicious, but for the sake of time, I skipped that. I also just chopped the chipotles on my cutting board because they would have been totally lost in my food processor.

How about you – do you like soup when it’s hot outside?

Corn-and-Chipotle Chowdah
from Every Day with Rachael Ray June/July 2009

serves 6

total time: 30 minutes

6 ears corn, scraped from cob
drizzle of extra virgin olive oil
4 slices bacon, finely chopped
1 large onion, finely chopped
2 yellow fleshed potatoes, such as Yukon Gold, cut into small cubes
2 ribs celery from the heart with leafy tops, finely chopped
2 large cloves garlic, grated or finely chopped
1 bay leaf
salt and pepper
2 canned chipotle peppers in Adobo sauce
32-ounces chicken stock (4 cups)
2 cups heavy cream
lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles of cotija cheese or queso fresco, for garnish

In a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.

Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.

Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

Saturdays with Rachael Ray rules:

• You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
• Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.

I can’t wait to see what you’ve made!

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