Ingredients
- 8 ears corn, husks and silks removed
- 2 quarts water, or more if needed
- 4 cups chicken stock, low-sodium
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/4 cup roughly chopped garlic cloves
- 1 Anaheim pepper, roughly chopped
- 1 cup roughly chopped cilantro stems
- 2 shallots, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 2 cups red potatoes, peeled and diced (1/2-inch)
- 4 tablespoons butter, plus 1 tablespoon
- 1 sweet onion, diced
- 1 Anaheim pepper, small dice
- 1/4 cup diced poblano peppers
- 1 tablespoon minced garlic
- 3/4 cup diced bacon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream
- 1/2 cup freshly minced cilantro leaves
- Chipotle Cream, recipe follows
- Spicy Saltines, recipes follows
- 1/2 cup heavy cream
- 2 teaspoons chipotle paste
- Salt and freshly ground black pepper
- 1 lime, zested, plus 1/2 lime, juiced
- 1/4 cup fresh cilantro leaves, minced
- 1 stick butter, room temperature
- 1 tablespoon granulated garlic
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon ancho chili powder
- 1/8 teaspoon hot paprika
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