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Thread: Veggie gardens

  1. #311
    Senior Member DParker's Avatar
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    Ask him if he's interested in the roasted poblano, corn and chicken cream soup I'm making right now.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  2. #312
    Senior Member Swamp Fox's Avatar
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    No pics, please. I've hardly eaten all day.

    I might have a Red's Burrito here in a minute...

  3. #313
    Senior Member DParker's Avatar
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    Pro tip: Like most other capsicum, poblanos develop more heat if you leave them to begin ripening before you pick them...like I did. This soup has some kick.

    ETA: It's better than it looks

    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  4. #314
    Senior Member bluecat's Avatar
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    ..well my friend says it must be pretty damn good then. I'm he's wanting that corn chowder recipe too.


    Why do people eat cilantro? Same friend was asking.
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  5. #315
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    Quote Originally Posted by bluecat View Post
    ..well my friend says it must be pretty damn good then. I'm he's wanting that corn chowder recipe too.
    There are a lot if variations on the basic theme, and the best ones involve roasting whole ears of corn, cutting the kernals off and then boiling the cobs to make a corn stock. But I didn't feel like venturing out and trying to find halfway decent frozen ears of corn, so just did the bestI could with what I had on hand:
    - 40 oz canned sweet corn (generally 1 lg & 1 small can)
    - 2 lg poblanos, or 3-4 smaller ones
    - 1 medium white onion
    - 2 cloves of garlic
    - 1 tbsp olive oil (or butter, or whatever you like for sauteing)
    - 1 cup heavy cream
    - 1/2 lb skinless roasted chicken
    - 2-3 cups chicken stock
    - 2 tsp smoked paprika
    - 1 tsp cumin
    - salt and pepper to taste

    1) Roast the poblanos, let cool then remove the charred skin. I assume you know how to roast peppers, so I won't bore you with the details.
    2) Heat the oil in your soup pot over medium heat.
    3) While the oil is heating, dice the onion and mince the garlic.
    4) Saute the onion, stirring frequently until transluscent (~5 minutes.)
    5) Add the garlic and stir for another 30 seconds or so.
    6) Open the canned corn and separate the kernels from the water, saving the water. That's going to be the basis for your lazy man's instant corn stock.
    7) Add the corn kernels to the pot and cook for about 5 minutes, stirring occasionally.
    8) While the kernels are heating up, deseed and chop your roasted poblanos and add to the pot.
    9) The water from the cans of corn likely comes to somewhere between 2-3 cups in volume. Add enough chicken stock to bring the total to 5 cups and add it all to the pot.
    10) Add the spices and stir to combine.
    11) Simmer the mixture for 30 minutes.
    12) While the simmering is going on, shred the chicken meat. If it doesn't lend itself to shredding, chop it into small bite-sized pieces.
    13) After the 30 minute simmer puree the soup until fairly smooth using either an immersion blender (easiest) or a conventional blender (smoother results, though you'll have to do this in a couple of batches unless you've scaled the recipe down a bit.)
    14) Return the soup to the pot (if you used a blender) and add the chicken and heavy cream. Stir to combine and let heat through for about 5-10 minutes.
    15) Fill up a bowl, grab your big-assed soup spoon, put on a good movie and enjoy.

    Quote Originally Posted by bluecat View Post
    Why do people eat cilantro? Same friend was asking.
    I was lucky enough to be born without the gene that makes cilantro taste like soap (or with the gene that prevents it from tasting that way...I'm not sure which is the case).
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  6. #316
    Senior Member bluecat's Avatar
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    Excellent, I'm going to try this for my friend.

    Cilantro has the most bitter taste for me. I can detect the smallest sliver in salsa or soup.
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  7. #317
    Senior Member Swamp Fox's Avatar
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    Quote Originally Posted by bluecat View Post
    Excellent, I'm going to try this for my friend.

    Cilantro has the most bitter taste for me. I can detect the smallest sliver in salsa or soup.

    You sure do have a lot of friends for a guy from Kansas ....



  8. #318
    Senior Member DParker's Avatar
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    Quote Originally Posted by Swamp Fox View Post
    You sure do have a lot of friends for a guy from Kansas ....


    I'm guessing his friend is from New Jersey, since he was the one asking all the questions.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

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