- 8 ears of corn, in their husks
- 1 red bell pepper
- 2 tablespoons olive oil
- 2 medium-sized sweet onions, diced
- 6 cloves garlic, diced
- 6 cups homogenized milk
- 1 1/2 cups cilantro leaves, finely chopped
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4-1/2 teaspoon ground chipotle pepper (depending on your pain and pleasure threshold)
- Pull off most of the corn husks, leaving one or two layers intact on the cob.
- Roast corn over a hot grill, turning one quarter rotation every 3 minutes or so, until the husk has blackened and the kernels have begun to brown (aka caramelize). While you are at it, roast the bell pepper in the same manner until all of the skin has blackened.
- Remove corn from the grill and let cool. Husk corn, then use a sharp knife to cut kernels from the cob into a large bowl.
- In a sauté pan over medium-high heat, sauté garlic and onions for approximately 20 minutes, until golden brown.
- Skin and seed the bell pepper, then dice it finely.
- In a food processor, purée half the corn and all of the onions and garlic
- In a soup pot, combine the puréed mixture, remaining corn, cilantro leaves, bell pepper, milk, salt, pepper and chipotle pepper. Simmer (do not let it boil) over medium heat for 15 minutes.
Le Secret: The more caramelized the corn is, the richer the soup will taste
The Adventure Club: Add some cooked lobster meat or crab meat, just before serving, and call it dinner.
- Ground chipotle chili pepper is a Southwest specialty made from smoked jalapeño peppers. Its smoky flavor adds another dimension to the chowder. If you can't track it down in a specialty store, you may substitute cayenne pepper.
- If you don't have the facility, patience, energy, interest (choose one) to roast the corn, just cut the kernels from the husk, then sauté in some butter over medium-high heat until they start to brown. If you go this way, dice the bell pepper up and sauté it with the corn.