Corn and Pasilla Chile Chowder

Serves 6

This is a recipe I stole from San Francisco’s venerable Fog City Diner. It’s wonderful in the fall when you still have fresh corn but the days are getting a little chilly.

ingredients

3 fresh pasilla chiles (you can also use poblano or Anaheim chiles)
3 ears of corn, shucked and kernels cut off the cob (2 1/2 cups)
5 cups chicken stock
2 Tbs olive oil or butter
1 2/3 cups diced onion
3/4 cup chopped celery
1/2 cup chopped parsnips
2 medium-sized russet potatoes, peeled and diced
1 - 1 1/2 cups cream
Kosher salt
Freshly ground pepper
Chopped chives for garnish

directions

1
Roast, peel and seed the chiles and cut them in to a small dice. Put the naked corn cobs in the chicken stock and bring to a boil. Simmer 20 to 30 minutes until there is a pronounced corn flavor to the stock. Remove the cobs.
2
Heat the olive oil or butter in a saucepan; add the onion and celery, and cook covered over very low heat for 2 to 3 minutes. Add the pasillas, parsnips, potatoes and stock. Simmer until the potatoes are cooked through, about 15 to 20 minutes. Add the cream, corn kernels, salt and pepper; stir and simmer another 2 minutes. Adjust seasoning, if necessary. Serve garnished with chopped chives.