Carpenters Hall Recipe

Char corn

Preheat a cast-iron skillet or grill over high heat. Toss the corn kernels with 1 tbs vegetable oil and spread in a single layer. Let sear without stirring for 2–3 minutes, until golden and charred in spots; stir and char another 2 minutes. Remove and set aside.

Sauté aromatics

Reduce heat to medium. In a large saucepan or Dutch oven, melt the unsalted butter with the remaining 1 tbs vegetable oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add poblanos and thicken

Stir in the chopped roasted poblano peppers and sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes to cook the flour and remove raw taste, creating a roux that will thicken the chowder.

Simmer

Slowly whisk in the chicken or vegetable stock until smooth. Add the charred corn (reserve 1/2 cup for garnish), smoked paprika, ground cumin, kosher salt, and black pepper. Bring to a gentle simmer and cook 8–10 minutes so flavors meld and the chowder begins to thicken.

Finish with cream

Reduce heat to low. Stir in the half-and-half and cook just to warm through (do not boil) for 3–4 minutes. Taste and adjust seasoning.

Optional smooth/chunky texture

For a partially smooth chowder representative of a refined hotel dish: transfer half of the soup (about 3 cups) to a blender and purée until smooth, then return to the pot and stir to combine with the remaining chunky portion. Alternatively, purée 1/3 for a lighter texture. Reheat gently if needed.

Brighten flavors

Stir in the fresh lime juice and chopped cilantro. Keep warm while you prepare the chipotle cream and garnishes.

Make chipotle cream: In a small bowl combine the sour cream with the finely chopped chipotle in adobo and 1/4 tsp salt. Taste and add more chipotle if you want more heat. Thin to desired consistency with 1–2 tsp warm water if necessary.

Prepare garnishes: If using bacon, cook until very crisp, drain and chop. If using pepitas, toast them in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and slightly puffed. Reserve the 1/2 cup charred corn for garnish.

Plate and serve: Ladle chowder into warmed bowls. Drizzle a spoonful of chipotle cream across each bowl, sprinkle with reserved charred corn, chopped cilantro and sliced chives. Finish with crispy bacon or toasted pepitas and serve with lime wedges on the side to squeeze over the soup.