Friday, February 20, 2009
This is really more of a description than a recipe. Adjust seasoning, amounts, to suit your desired taste.
I simmered 2 ears of sweet corn (frozen from the depths of my freezer) in salted water, then cut the kernels from the cob. I put everything, cobs (can further scrape), and kernels back into the pot and simmered some more, reducing the liquid. Strain the "corn water" and discard the cobs and kernels. Reserve liquid.
Roast 2 pablanos, dice. reserve.
Saute diced/sliced bacon, (If one uses slab, dice), add onions, diced celery, saute just until they start to turn golden. Add diced, roasted chilies. Add chili powder. I use one that I custom made from a couple of kinds of dried chilies that I ground, adding cumin, and other spices. Continue to saute until the aroma is present. Add flour to make a roux (keep the rendered bacon fat in the pan).Cook until slightly colored. Add corn water, chicken stock. Add diced potatoes, frozen corn kernels, cook until tender. Salt and Pepper to taste. Finish with cream.
Puree tomatillos with a jalapeno pepper, bunch cilantro. Whip heavy cream, fold in green sauce. Salt to taste. Dollop on soup, sprinkle with some crisp bacon, cilantro leaf.