Roasted Poblano And Corn Chowder With Cilantro Cream And Crumbled Pancetta

1. 1

   Method

2. 2

   -render down diced pancetta or bacon. Drain and set aside

3. 3

   -quarter or rough chopped onion, celery, and carrots

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   -add to a pot with 1/4 cup olive oil(simmer for 20-30 minutes)

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   -add garlic for the last 5-7 minutes of the sauteing

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   -a entire container of good chicken stock to the pot with the vegetables(simmer another 20 minutes)

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   -strain the stock(discarding veggies) into a bowl

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   -in the potmake a roux..3 tbs butter to 3 tbs flour. Cook for 2-3 minutes to get rid of floury taste

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   -slowly add back in the stock a little at a time and stir. Mixture will thicken. Continue to add stock until you reach the consistency you like

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    -add one can green giant niblets and one can green giant shoepeg white corn

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    -add small potato dices

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    -add one small container of heavy cream

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    -add 1-2 cups of finely shredded cheddar cheese(to taste)

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    -allow to simmer on low(covered)(*** simmer long enough for potato dices to become fork tender***)

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    -char-roasted Poblano and red bell pepper. Bag the peppers for 10 minutes and then skin, remove seeds and ribs of the peppers and dice.

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    -add peppers to the chowder and simmer 10 minutes

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    -salt/pepper to taste

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    -ladle chowder into a bowl and place a small serving of the shredded cheddar cheese in the middle of the soup. Top the cheese with a spoonful of the cilantro cream. Add crumbled pancetta

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    Cilantro Cream

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    1 cup sour cream

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    1/4 cup cilantro finely chopped

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    3-4 drops of lime juice

23. 23

    -add sour cream, fresh Cilantro, lime juice(optional)

No additional tips available.