Tasty Thursday

Another fabulous soup recipe! With it being so cold outside, could you really pass up this hearty chowder from one of our favorite (out of print) cookbooks, Harry's Roadhouse Cookbook? I think not . . .

Chile Corn Chowder

3 tomatoes

1 onion, diced

4 poblano chiles, 2 diced and 2 reserved

6 tablespoons butter

5 cups frozen corn, divided

2 teaspoons salt

1/2 teaspoon pepper

1 quart milk

Salt and pepper, to taste

1 cup grated Asadero or Monterey Jack cheese

In a dry cast-iron pan, roast tomatoes until charred on the outside and soft inside.

In a soup pot, sauté onion and 2 diced chiles in butter over low heat. Add tomatoes, 3 cups corn, salt, pepper, and milk. Bring to the scalding point (when bubbles form around the edge of the pot and the milk starts to foam). Do no boil. Remove from heat and let cool. Puree in a blender. Return to heat and add remaining corn. Bring to a simmer and taste for salt and pepper.

Roast the remaining 2 chiles. When cool enough to handle, peel and cut into thin strips. Ladle soup into bowls and garnish with chile strips and cheese.

Makes 4 servings