Angry Trout's Chipotle Corn Chowder

NOTES

1. The recipe is from the Angry Trout. They have a "Notebook" which combines recipes, sustainability notes, and more.

2. We leave out the cilantro since it tastes like soap to some people.

3. For the chipotle pepper in adobo sauce, we buy it in small cans, puree it, and freeze it in ice cube trays. Each "cube" is about 1 Tbl, and even though this recipe calls for chipotle and sauce in a specific way, we use nearly the full Tbl.

4. The original recipe calls for 2 cups corn. We use between 3-4 cups.

5. We also sometimes add a carrot for color and if zucchini isn't available. If adding a carrot, hold off on adding the potato cubes until the carrot is fairly well along in its cooking.

6. We heat up the vegetable stock to speed up the cooking process, especially when using frozen corn.

7. We add a few sprigs of fresh thyme along with the bay leaf.

8. A handheld/immersion blender does the trick for pureeing toward the end. It can be used directly in the pot, as long as the pot isn't a nonstick one.

9. Serves 6 as a meal; baguette is a nice addition.


INGREDIENTS

2 Tbl butter
1 leek
1/4 medium onion
1 red bell pepper
2 tsp oregano (the recipe calls for "dried Mexican oregano" specifically)
1 tsp cumin
1 bay leaf
1/4 chipotle pepper in adobo sauce, minced with 1/4 tsp sauce (or about 1 Tbl of thawed puree; see Notes)
2-4 cups corn (fresh or frozen)
1 quart vegetable stock
3 medium potatoes
1 medium carrot (our addition)
Salt and pepper
1 small zucchini
1/2 cup heavy cream
1 clove garlic
1/4 cup fresh cilantro (optional)


PREPARATION

1. Halve the leek lengthwise and slice it; chop the onion, deseed and chop the red pepper, and chop the carrot; cube the potatoes and set them in cool water until they are needed.

2. In a dutch oven or large pot, heat the butter and saute the leek, onion, red pepper, oregano, cumin, and bay leaf until onion is tender.

3. If desired, heat up the stock separately to near-boiling.

4. Add chipotle in adobo sauce, corn, stock, (carrot, if using-- see Notes), potatoes, and salt. Bring to a boil.

5. Reduce heat, cover, and simmer until carrots and potatoes are tender.

6. While the soup is heating up, cut the zucchini in half lengthwise and then slice it; mince the garlic and set aside. Occasionally check for taste and add salt, pepper, chipotle, etc as needed.

7. Add zucchini and simmer for another 5 minutes. (Chop cilantro if using and set aside.)

8. Stir in the cream and the minced garlic.

9. Remove the bay leaf (and thyme sprigs) and puree about 1/4 of the chowder, either in a blender, in a food processor, or with a handheld/immersion blender. Return puree to pot and mix well.

10. If using cilantro, garnish the chowder with it.