30.6.10

two-times.













Above, bruschette with goat cheese, half-dried and marinated tomatoes, and fresh basil. Below, a healthy corn chowder.












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corn chowder with smoked trout and chipotle.

3 tbsp butter
1 onion
1 chipotle chile, whole
1/2 tsp powdered cumin

1 cup milk
300gr corn kernels
black pepper

4 tbsp smoked trout filet, shredded finely with a fork
1/2 cup cilantro, chopped fine

possibly 8 half-dried tomatoes, diced fine

Saute onion, cumin, and chipotle in butter over low heat for 10 minutes or so. Add milk and corn, reduce heat to low and simmer for 30 minutes. Season with black pepper to taste. Turn off heat. Remove chipotle and set aside, then puree the soup with a staff mixer: I went for a medium puree, not totally smooth, but not many whole kernels either. Add trout, stir to incorporate, and let sit for 5 minutes. Stir, and taste for saltiness, then adjust seasoning to taste. Rewarm if necessary, desired, etc. Garnish with cilantro and possibly a teaspoon of tinily diced tomatoes. These quantities serve 2.

3 comments:

Klary Koopmans said...

what kind of corn? canned or fresh?

MEM said...

I used canned, but I imagine fresh would be better.

mudhead said...

damn that looks good