Jon Bonnell's Roasted Red Pepper & Grilled Corn Chowder
Chef's Table: Bonnell's Fine Texas Cuisine Recipe
Chef Jon Bonnell dices and slices up a special summer chowder.
For the Red Peppers:
Roast the red peppers over a grill or stove burner until black on all sides. Place into a plastic bag and let them sweat for 15-20 minutes. Using the back of a knife, scrape the skins off of the peppers and remove the seeds and stem.
For the Corn:
Grill the 2 ears of fresh corn just until they have lightly browned on all sides, then remove from the cob with a chef's knife.
For the Chowder:
In a large soup pot, sweat chopped onion, garlic, and roasted peppers in a little butter. When the vegetables are soft, season with salt and pepper, then add in the white wine. Reduce the wine until almost dry, then add in the cream. Simmer for 5 minutes, then puree with a stick blender until smooth. Add the grilled corn and lime juice last and taste for seasonings.
This is a rich and hearty soup that really needs special attention right when it's finished. The flavors need to be balanced right at the end to bring out all that this soup has to offer. If the taste seems a touch bitter, add more fresh lime juice and salt to balance it out. With enough seasoning and acidity, this soup just dances on the palate with richness and roasted flavor.
More Info: Kids Friendly