Small-town Charm: Chili Crimini Corn Chowder

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 anaheim chilies
• 2 jalapenos
• 1 onion, diced
• 2 garlic cloves, smashed
• 1 cup cremini mushroom, diced
• 2 heads corn, kernels removed
• 2 cups vegetable stock
• 1 cup heavy cream
• 1 tablespoon butter
• 1 tablespoon flour
• 1 pinch cumin
• salt and pepper
• 1/4 cup shaved parmesan cheese (go for stella brand)

Recipe

• 1 roast the peppers.
• 2 i just tossed mine onto my stove and was very pleased with the flavour.
• 3 clean-up was surprisingly easy, too.
• 4 the outdoor grill (especially if you have charcoal) or the oven would be the more conventional approach.
• 5 while the peppers are roasting, brown the onion, mushrooms and corn kernels in a pan with olive oil, salt & fresh cracked pepper until fragrant.
• 6 add garlic and cumin powder.
• 7 gently pour stock over the vegetables and allow it to warm up.
• 8 keep an eye on the peppers so you don't burn down the house.
• 9 smoosh the flour into the soft butter with a fork. the french call this beurre manie' and use it to thicken liquids.
• 10 incorporate it into the stock mixture until the lumps have disappeared.
• 11 remove the peppers when the skin has charred. put them into a bowl and cover with plastic wrap. the steam will help loosen the skin from the flesh.
• 12 remove the skin and seeds, then dice them.
• 13 add to the pan. bring the mixture up to heat.
• 14 blend to a smoother consistency, but leave a few of the ingredients visible.
• 15 finish with the cream, garnish with some shaved parmesan and serve with some crusty french bread.