Yellow Yellow Catch a Fellow

Here in Cajun country, most of our food comes in shades of brown.  Which is my favorite color.  And the color of chocolate.  Coincidence?

Despite their hug-your-house aromas and stick-to-the-ribs comfort, rice and gravy, etouffee, and gumbo don't have a lot of pop when it comes to looks.  It's brown, brown, and more brown.  (Not that there's anything wrong with that.)

When I served this Fresh Corn Chowder w/ Roasted Peppers from Rick Bayless' Authentic Mexican, there was an eye-catching jolt of yellow at our table.

We're not big soup people, so it was also a jolt to find that we all approved.  Even The Husband who holds grudges against soup.  This corn chowder snagged him.  I think it was the roasted peppers and the cheese sprinkled on top.

Those were my favorite parts too.

I followed the recipe pretty closely, except for pouring the soup through a sieve near the end.  Soup chunkies trump washing a stinkin' sieve glopped up with corn bits.  I used feta instead of queso fresco.  And I listened to and obeyed my constant inner need to add Tony's Creole Seasoning to everything.  It's Zen an addiction.

Linking with:

This week's I Heart Cooking Clubs "Yellow" theme


Cookbook Sundays @ Couscous and Consciousness



And these fun linky parties:

Printer Friendly

Fresh Corn Chowder w/ Roasted Peppers
from Authentic Mexican by Rick Bayless

3 large ears of fresh sweet corn or 2 1/2-3 cups frozen corn, defrosted
4 TBSP unsalted butter, divided
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 TBSP cornstarch
2 cups milk, plus more if needed
2 fresh chiles poblanos, roasted and peeled, seeded and diced
1 cup whipping cream
about 1 tsp salt
Tony's Creole Seasoning to taste
1/2 c crumbled fresh cheese, such as feta
2 TBSP chopped flat leaf parsley

If using fresh corn, husk and remove silk.  Cut the kernels from the cob with a sharp knife.  Scrape the remaining bits of corn from the con with the end of a spoon.  You should have 2 1/2-3 cups of corn.  Transfer to a blender or food processor.  If using defrosted frozen corn, just place in a blender or food processor.

Heat half of the butter in a small skillet.  Add the onion and cook until soft, 6-7 minutes.  Stir in the garlic and cook 1 more minute.  Add this mixture to the blender, along with the cornstarch and 1/4 cup water.  Process until smooth.  If using  a blender, you'll have to pulse the machine and stir several times--but do not add more liquid.  Once the blades break up the corn, there will be enough moisture.

Melt the remaining butter in a medium-large saucepan on medium heat.  Add the corn puree and stir constantly for several minutes until thick.

Whisk in the milk, partially cover, and simmer about 15 minutes. over medium-low, stirring often.  Strain through a sieve.  Rinse out the pan, and add the soup back in.  Stir in the poblano, cream, salt, and Tony's.  Simmer for about 10 minutes, stirring frequently.

When you are ready to serve, thin the soup with more milk or thicken with cream, depending on what is needed.  ladle into warm soup bowls and garnish with cheese and parsley.