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Roasted corn, cream-less chowder.
On a hot grill, place 4 ears of shucked corn and the jalapeno. Cover the grill and let them cook until corn turns golden and brown in places. Turn over to ensure it is evenly grilled. Once corn has grilled and turned brown, remove corn and jalapeno from the grill. This will take about 15 minutes over high heat.
Immediately place jalapeno in a plastic bag and allow it to steam so it is easier to peel the skin away. This will take about 10 minutes.
Carefully remove corn kernels from the cob using a knife. Reserve 1/4 cup of kernels in small bowl to use as garnish for the finished chowder.
Slice the top off the jalapeno, and slice the jalapeno to open it up. Remove seeds and pith. Gently peel away the skin of the jalapeno and throw it away. Dice jalapeno.
In medium pot or large deep saucepan over medium heat, heat olive oil. Add in minced onion and simmer for 2 minutes. Add in garlic and allow it to become fragrant. Add in thyme, pepper and salt. Then pour in the chicken broth and beer. Then add the corn and diced jalapeno. Stir. Simmer rapidly for 5 minutes.
Using an immersion blender (or you can do this in batches in a full size blender), blend soup until a smooth consistency forms. If using a full size blender, blend on the lowest setting to make sure it doesn’t spurt out the top of the blender and burn you.
Add the blended chowder back into sauce pan and continue to simmer for 10 more minutes until it thickens.
Ladle into bowls and serve, garnishing it with reserved corn kernels and additional thyme if desired.
These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends’ house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!