Corn Chowder with Roasted Tomatoes and Tequila
Cooks in Serves 4
- 4 strips thick bacon, diced 1 yellow onion diced
- 1 large carrot, peeled and diced 2 celery stalks diced
- 4 cups rich chicken stock
- 8 ounces Yukon gold potatoes, peeled and diced (keep in water until needed)
- 2 ears fresh corn, husked
- 8 ounces large cherry tomatoes, halved
- Dash of olive oil
- Salt and freshly ground pepper to taste
- ½ cup blanco tequila Chopped fresh cilantro for garnish
- Chopped green onion for garnish
- Chowder makes a great light lunch or hearty first course: This one is thick and creamy, thanks to the natural starches in the fresh corn kernels. Stir in a little tequila just before serving to add its vibrant flavor to this colorful dish.
- Sauté the bacon over medium heat in a medium stockpot until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot and add the onion, carrot, and celery, stirring until the celery turns bright green, about 3 minutes. Add the stock and potatoes. Simmer over medium low heat until the potatoes are tender but not falling apart, 10 to 15 minutes. Meanwhile, cut the corn kernels off their cobs and scrape as much of the starchy juices horn each cob as possible So the corn and juices into the pot and reduce the heat to low.
- For the roasted tomatoes: Preheat the oven to 400′F, Line a baking Men with parchment paper, Put the tomatoes in a bowl, add a generous dash of olive oil, and season with salt and pepper. Transfer to the prepared pan and roast for 25 minutes or until the tomatoes have wrinkled and shrunk. Remove from the oven and set aside.
- To finish the Soup, increase the heat to medium and season to taste with salt and pepper Add be tequila stir and We into warmed bowls. Garnish with the roasted tomatoes, cilantro, and green onion. Serve at once.
- Recipe and photo courtesy of Karl Petzke and Chronicle Books