- 8 ears corn, husks and silks removed
- 2 quarts water, or more if needed
- 4 cups chicken stock, low-sodium
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/4 cup roughly chopped garlic cloves
- 1 Anaheim pepper, roughly chopped
- 1 cup roughly chopped cilantro stems
- 2 shallots, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 2 cups red potatoes, peeled and diced (1/2-inch)
- 4 tablespoons butter, plus 1 tablespoon
- 1 sweet onion, diced
- 1 Anaheim pepper, small dice
- 1/4 cup diced poblano peppers
- 1 tablespoon minced garlic
- 3/4 cup diced bacon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream
- 1/2 cup freshly minced cilantro leaves
- Chipotle Cream, recipe follows
- Spicy Saltines, recipes follows
Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- 1/2 cup heavy cream
- 2 teaspoons chipotle paste
- Salt and freshly ground black pepper
- 1 lime, zested, plus 1/2 lime, juiced
- 1/4 cup fresh cilantro leaves, minced
In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- 1 stick butter, room temperature
- 1 tablespoon granulated garlic
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon ancho chili powder
- 1/8 teaspoon hot paprika
- 1/8 teaspoon white pepper
- 1 sleeve saltine crackers, unsalted (about 30)
Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.