Smoky Green Chile and Corn Chowder
1 Tbsp. olive oil
1/2 medium onion, diced
2 ribs celery, diced
1/2 tsp. smoked paprika
1 bell pepper, diced
1 jalapeno pepper, diced
1 cup Santa Fe Ole Roasted Hatch Green Chile
2 cups vegetable stock
3 ears of fresh corn, husks and silk removed
1 tsp. kosher salt
1/4 cup half and half
Directions:
to smoke the corn:
Preheat grill to high and place 1 cup of your favorite wood chips in a flat foil packet
Using scissors, cut slits in the top of the foil packet
When the grill is hot, place foil packet over the flame side of the grill or directly on the coals of a charcoal grill
When you see tendrils of smoke streaming from the slits in the packet, place the corn on the unheated side of the grill
Let the corn smoke 20-30 minutes. Check frequently to ensure flames are not reaching the corn
Corn is done when kernels are lightly burnished. Remove from grill and let cool. Cut corn off the cob
for the chowder:
Heat oil in a Dutch oven over medium heat until shimmering.
Add onion and celery and cook until softened, about 8 minutes
Sprinkle smoked paprika over the vegetables and stir to combine
Add bell pepper, jalapeno and green chile and sauté briefly
Blend the stock with 1 cup of corn kernels until smooth.
Add to soup along with remaining corn kernels.
Bring to a gentle simmer for 10 minutes, then reduce heat to low
Stir in half and half and season with salt and pepper to taste
Click here for Santa Fe Ole Hatch Roasted Green Chile
