We can’t handle too much corn-on-the-cob around our house. Max has braces which makes it impossible to eat with the cob, and the richness of corn hits my satiated level after one serving per year. We’ve had corn for the last four weeks from the farm, and I’ve been zapping it in the microwave, shucking it, removing from the cob and freezing. Today I set out to tackle the last fifteen ears in our fridge only to discover the new batch was perfectly white and bodacious. Along with this perfection in the box came some very sassy Biscayne Peppers just asking to be blister roasted. The wheels started to churn, and the idea of a bean infused corn chowder came to be. I like the idea of adding some protein in order to complete the amino acids needed for perfection, and to be able to balance out this giant carb load.
Corn and Bean Chowder Recipe
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 Tbs. olive oil to coat pan
- 1 tsp. dried chipotle powder (or smoky paprika if you don’t want too much heat)
- 1 tsp. cumin seed
- 1 tbs. fresh sage, chopped
- 12 ears corn, kernels removed
- 4 cups white beans
- 3-4 cups water
- 2 or 3 roasted peppers, peeled and diced (Use whatever peppers you have – hot or sweet.)
- 1 tsp. salt
- freshly ground pepper
Corn: My technique for the corn involves a five for five method. Take five ears of corn, husks and all, and zap them in the microwave for five minutes. Take them out and let them cool on the counter for a few minutes before you pull off all the husk and silk. If you are used to removing the husk prior to cooking, you will be amazed by how simple it is to do this way. Once those are all cooked, cut the kernels from the cob.
Now, let’s get this soup cooking. Dice your onions and put them into the hot oil in a stock pot. Cook them on a low heat while you mince the garlic. Toss in the garlic, cumin, chipotle and sage. Let the aromatics cook and the spices toast a little. Now add the water, corn and beans. Lower the heat to a simmer and cover the pot.
Roasting the peppers: Use an all metal set of tongs to hold the peppers directly over the flame on your stove. They will begin to crackle and blister. When the skins turn mostly brown with spots of black, turn them. This will take a few minutes to completely char both peppers. Don’t be afraid to just set them on the stove racks for a few moments then flip. Once they are completely blistered, set them aside to cool. It also helps to put them in a closed paper bag. The steam from the hot chiles helps the skins peel off more easily once they cool. I’m not patient enough to spend much time waiting, so I usually run them under cold water and rub the skins off. Then all you have to do is slit them open with a knife to remove the seeds, take off the stem, and dice them up.
Finish the chowder by adding the diced chiles, salt and pepper. Taste to adjust seasonings and serve.