corn chowder

I love corn chowder, to me it is one of the most satisfying meals. I enjoy the sweetness of the corn balanced with salty pork, garlic and cream flavors.

I began by cooking a pound of bacon in a large pot until crisp.  The pork fat to me is the starting off point to a chowder of any kind.

To this I add a combination of sliced onion, garlic, 2 cups of sweet corn, celery, cumin, ground guajillo pepper, bay leaves. I stirred in 2 tablespoons of flour I continued to cook this for another 5 minutes before adding about a half a can of beer. The flour will help to thicken the soup and give the chowder a better consistency.

To add a little spice and roasty flavor to the chowder I added a few poblano peppers that I roasted on the stove.  I cooked them on all sides until a bit charred then put them in a plastic bag for about 5 minutes before peeling off the skin.

The last component of the chowder was roast chicken.  I spatchcocked the chicken and rubbed in a combination of garlic powder, onion powder, guajillo powder, cumin, mexican oregano, salt and pepper. I placed the chicken in a pan with a bit of beer on the bottom, covered with aluminum foil and roasted at 250F for 45min, then removed the foil and cooked at 400F for another 20min to crisp up the skin.

I diced the poblanos, shredded the chicken and added both to the pot along with 2 cups of chicken broth, and a half a cup of heavy cream that I blended with an additional half cup of corn, this helped to add creaminess as well as additional thickness to the chowder.

I let this combination simmer for 10 minutes to let all the flavors cook down together. The chowder had a good consistency to it and the corn flavor came out and mixed well with the poblano peppers.

saturday night cooking time!

I had a great time last night cooking up some dishes with our friend Andrés.  We initially planned to grill outside but found out there was a massive storm in the area.  This was easily solved by roasting the chicken in the oven and using a grill pan for the steaks.

I started the afternoon by spatchcocking and marinating a whole chicken.  This was a pretty exciting process for me since it was my first time preparing a chicken this way.  I used a pair of kitchen shears to remove the backbone of the chicken then opened up the chicken by cracking the breastbone to make it lay flat.

I marinated the chicken in a combination of orange juice, lime juice, minced garlic, ground guajillo chile, cumin, mexican oregano, olive oil, salt and pepper.  I let it sit for about 2 hours before roasting. I roasted the chicken at 450F at first for 15 minutes then lowered to 350F for the rest of the cooking time, about 45 minutes.  During the process I reduced some leftover marinade and basted about halfway through.

The first salad we made was a take on a three bean salad that Andrés named frijoles charros salad due to it's use of spicy andouille sausage and lime dressing along with cumin and ancho chile powder.  For this we combined canned garbanzo and kidney beans along with green beans that were blanched for about 2 minutes.  This along with some chopped cubanelle peppers and scallions were tosseded with the dressing.  We later added some queso cotija which really added a great flavor. This dish probably came out better than I could've expected, it had tons of flavor and will definitely be made many more times.

Next was a salad of mixed greens, with sliced strawberry, fennel and red onions.  I made the dressing by combining lemon juice, buttermilk, agave syrup, garlic, olive oil, salt and pepper in a jar and shaking.  I tossed the salad in the dressing right before serving.

Andrés took over and grilled us up some arrachera.  The skirt steak was perfectly medium rare and had amazing flavor.  

We had a great dinner that night, all the items came together wonderfully.  Thicken was flavorful and picked up some of the spice from the marinade.  The bean salad has become one of my favorite things and am craving it as I type.

I've posted these recipes at recipes.comalcaliente.com:

Orange-Guajllo Roasted Chicken

Frijoles Charros Salad

Salad with Straberry and Fennel