*****ROASTED CORN CHOWDER (11/56)

This is another delicious recipe, the
jalapeno peppers add depth to the
recipe but do not make it burn.  The
specks on the potatoes are the
smoked paprika, kind of a
chipotle flavor to my palate,
I liked and would include it again.

RECIPE 11/56   CREAMY ROASTED CORN CHOWDER

INGREDIENTS FOR CHOWDER
4 1/2 cups fresh corn kernels divided, here can use frozen corn or      dehydrated corn from the summer, the only problem with the preroasted corn is the color.....I had to add some tumeric to make sure my recipe didn't look ashen

1 medium onion
3 jalapeno peppers seeded
3 garlic cloves, pressed
1 Tbsp EVOO
1 1/2 cups dry white wine such as Sauvignon Blanc, I used cooking white wine, depending on how this trial of 56 recipes goes I may buy some wine, but I will have to consult my friends to find out which ones are actually good.

3  1/2 cups plain soy milk

1 tsp salt, once again I never add the salt, I let people put their own in at the end, and because I am the "people" I don't add any at all.

Tumeric, in small amounts won't change the flavor, so I added it as a food coloring, sprinkled it until it looked good.

INGREDIENTS FOR TOPPING
8 ounces red potatoes (about 4)
1/4 cup roasted red peppers, drained and patted dry, I have my own but I bought these in the store
1/4 cup chopped fresh cilantro
1 cup roasted corn kernels (form corn used in chowder)
Smoked paprika optional, this was a great addition

DIRECTIONS
PREP TIME 50 MINUTES TOTAL TIME 1 HOUR  YIELD 4 SERVINGS 420 CALORIES PER 2 CUPS,  this is a lot less time if you are using preroasted corn.

1.  Dry roast the corn in an electric grill, or in the summer, put the whole ear with the leaves on but pull off the silk, and roast directly on a charcoal grill and cut off the corn after it is roasted.  Reserve one cup for the topping.   In the winter can use dehydrated or preroasted/dehydrated corn.   (If you reserve one cup of preroasted dehydrated corn you will have to soften it with one cup of boiling water)

2.  For chowder, finely chop onions and jalapenos.  Add onion, jalapenos, pressed garlic and oil to a 3 quart casserole.  Cook over medium heat 3 to 4 minutes or until onion is softened, this does go fast, maximum 4 minutes.  Add wine; bring to a simmer and cook 3 to 4 minutes or until wine is reduced by half.  This took more like 10 minutes at a higher heat.  Add soy milk, salt and remaining 3 1/2 cups corn; simmer 10 minutes.  The soya milk kind of curdles.  If you use dehydrated corn it will take longer for the corn to get soft.   Remove casserole from heat.

3.  Meanwhile, for topping, dice potatoes and roasted pepper.  Place potatoes in boiling water and cook until softened and drain cooking is about 10 minutes, I had to keep testing.  Add potatoes, roasted peppers and cilantro to reseved roasted corn in batter bowl; mix well.

4.  For the next step I used an immersion blender.  I blended the chowder while it was in the casserole.  (I tested the strainer idea but it ended out more like soup, AND the "topping" sank to the bottom, so I didn't strain it at all.)   Top each serving with topping and paprika, if desired.