May 15, 2012

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.

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Linking with:

This week's I Heart Cooking Clubs "Yellow" theme
Rick Bayless @IHCC button rounded

Cookbook Sundays @ Couscous and Consciousness

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 Hearth and Soul blog hop at Premeditated Leftovers
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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.


  1. Another bowl of delicious corn soup, just stopped over from Yvette's. I have not made anything yet! My favourite colour happens to be yellow!

  2. oh yeah baby - chunky is the way to go and I bet a few grilled shrimp swimming through there or a tinge of crab would liven the pot even more, for your family's sake of course...

    I always like to see the difference in kitchens - Tony's in yours and Zatarain's in mine...and I do love that salt-free Benoit's Best...

  3. My husband holds a grudge against soup too!! I ignore him a lot of the time, because I love a good soup. LOL Sadly I won't be getting my 'yellow' dish in on time this week. But maybe next week I'll be back on track.
    Your soup looks great, sounds great!

  4. Ha! I seem to add creole seasoning to everything,too. It IS an addiction! ; ) Soup looks good. I do love corn chowder.

  5. Soo yummy! My hubby not to into soup either but I am believing that he too will like this!

  6. I know that we will like this. It is pretty too. Good choice, Michelle.

  7. Looks wonderful and I can't wait to try this with some fresh corn! I'm totally addicted to Tony's, too, but make my own version, as well. And tend to go heavy on the Tabasco on top of it! :)

  8. Oh Michelle...I'm definitely making this for our yellow theme. It looks beautiful and creamy and I'm definitely adding the feta to mine as well. Can't wait!

  9. This soup sounds divine Michelle. I can't wait to make a batch. Thanks for the hook up!

  10. YUM! I can't wait to make this. Thanks for linking up to the Creative Corner Hop. FYI--I have pinned this to my Soup Bowl board. Hope you'll stop back again next week!

    Cherished Handmade Treasures

  11. Yum, great choice! And I am with you - life is too short to strain soup. ☺

  12. Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:

  13. Nice that everyone enjoyed the soup - looks great!

  14. Perhaps we were twins, separated at birth - brown is totally my favourite colour, and I also totally would not strain this soup. In fact I resist the urge to strain pretty much anything wherever I can get away with it.

    I'm not a huge soup fan either, but I would definitely lap this up! Thanks for sharing it at Cookbook Sundays.

    Sue xo

  15. Wow, this soup looks so good! As summer approaches I'm looking forward to making more soups with corn, and I love the spices in this one. I host a weekly carnival specifically for soups and stocks/broths (and other soupy dishes such as chowders/stews/chilis), every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!

    I hope to see you there:)

  16. Oh how I do love Cajun foods but you're right. There isn't much color. But I do love Mexican food too for more than the color. I love the spice and heat. This soup looks fabulous.

  17. There are so many interesting things going on in this soup: the cheese, the chiles, the corn. Thanks for sharing it on foodie friday.

  18. This looks so good! I do think the peppers in it must be amazing!! Thanks for linking up this week to Things That Make You Say Mmmmm!

  19. Yummy! Thanks for sharing with Simply Delish.

  20. Glad to hear that your familly really enjoyed this one! Because whe where pleasantly surprised by this soup too. The peppers and cheese are great with the sweetness of the corn.

  21. AWESOME! I think this is amazing and I know for a fact that I will be making it sometime this summer. I bet the cheese and roasted chiles will totally be one of my favorite parts, as well. NOM.

  22. Michelle, I love the addition of the roasted peppers in this corn soup! We just love corn in this family!

  23. Such a pretty and hearty soup. I think the feta on top really sells it. ;-)

  24. I love the wonderful fresh ingredients in your Fresh Corn Chowder. It sounds deliciously spicy and comforting!

  25. I don't strain soups, I enjoy a little chunkiness in a chowder. This looks awesome and dare I say, I think the creole seasoning is an improvement on the New England chowders I am accustomed to.

    My favorite color is green and is quite often reflected in my recipes. I've never thought about whether their is a connection before.

  26. This looks awesome! Thanks for linking up this excellent recipe to Southern Sundays! Hope to see you back next week.

  27. I really can't wait to try this chowder! I'm featuring you at Wednesday Whatsits this week. Thanks for sharing!

  28. Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:


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