Corn Chowder Soup Recipe

From Chef Gregory J Wiener   

Makes 1 ½ Gallons

 

 

Ingredients

10 each grilled corn

2 each yellow onion

4 each poblano peppers

3 each Anaheim peppers

7 each cloves garlic

2 each shallots

1 bunch cilantro stems

1 each jalapeño

1 each Fresno chili

2 each limes

1qt  cream

½ lb butter

1 gallon chicken stock

To Taste Salt and pepper

Instructions

Start by grilling the corn. While grilling dice onion, peppers, garlic shallots, and cilantro Stems. Then sauté onions in large stock pot until starting to brown then add peppers and garlic. While cooking remove corn from the cob. Throw corn in the stock pot. Put all cobs in a pan with boiling water let boil. Add chicken stock to pot.

Bring to a rolling boil. Add the cob water, cream and season with salt and pepper.

Remove from heat and use wand mixer. Then vita prep and strain though with large China cap. That will help break down corn and thicken soup.

Tags: Chef Greg Wiener, Corn Chowder Recipe, Latilla Restaurant

This entry was posted on Friday, March 5th, 2010 at 10:48 pm and is filed under Boulders Food & Beverage. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.