Roasted Sweet Corn Chowder

Ingredients

• 1  anaheim chili roughly chopped
• 1 small anaheim chili 
• 0.1 teaspoon ancho chili powder 
• 0.8 cup bacon diced
• 1 stick butter room temperature
• 4 tablespoons butter 
• 0.3 teaspoon cayenne pepper 
• 3 stalks celery roughly chopped
• 2 teaspoons chipotle paste 
• 1 cup cilantro stems roughly chopped
• 0.5 cup freshly cilantro leaves minced
• 0.3 teaspoon mustard dry
• 8  ears corn 
• 0.3 teaspoon grain sea salt fine
• 0.3 cup cilantro leaves fresh minced
• 1 tablespoon garlic minced
• 0.3 cup garlic cloves roughly chopped
• 1 tablespoon sea salt 
• 0.5 cup heavy cream 
• 1  juice of lime juiced
• 1 teaspoon kosher salt 
• 4 cups chicken stock see low-sodium
• 0.1 teaspoon paprika hot
• 0.5 teaspoon freshly cracked pepper black
• 1 teaspoon freshly cracked pepper black
• 0.3 cup poblano peppers diced
• 2 cups potatoes diced red peeled ()
• 0.5 teaspoon salt 
• 8 servings salt and pepper black freshly ground
• 1  sleeve saltine crackers unsalted ( 30)
• 8 servings spicy saltines 
• 2  shallots peeled roughly chopped
• 1  onion diced sweet
• 2 quarts water 
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• knife
• pot
• blender
• hand mixer
• grill

Directions

1. Watch how to make this recipe.
2. Preheat the grill to medium-high heat.
3. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown.
4. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
5. Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery.
6. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
7. In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
8. In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers.
9. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes.
10. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
11. Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate.
12. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes.
13. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture.
14. Heat through and adjust seasoning, if necessary.
15. Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
16. In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes.
17. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated.
18. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
19. Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
20. Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy.
21. Add the spices and beat until incorporated.
22. Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes.
23. Remove and cool. Store in an air tight container.