Thai Corn Chowder
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
3/4 cup chopped scallions
2 tbsp grated peeled fresh ginger
4 cloves garlic, smashed
8 black peppercorns
5 cups water
1 stalk lemongrass, cut into thirds (optional)
4 tbs unsalted butter
Kosher salt
1 red jalapeno pepper, seeded and minced
1 13.5-oz can coconut milk
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lime, plus lime wedges for garnish
1 tomato, seeded and diced
Instructions:
Cut off the corn kernels set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeño. Cook 1 minute. Add the corn kernels and cook until the vegetables are just tender, 3 to 4 minutes.
Strain the broth, pressing out as much liquid as possible and discard the solids. Add 2 cups of the strained broth to the potatoes and corn. Bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
From Food Network Magazine, via passthesushi.com