Garden'S Bounty Roasted Corn Chowder

Name: Garden'S Bounty Roasted Corn Chowder
Ingredients: 4 tablespoons olive oil; 4 tablespoons butter; 1/3 c. roasted, chopped green chiles, or one small can diced green chiles; 1 medium onion chopped; 2 fat garlic cloves, minced; 1 teaspoon salt; 1 teaspoon pepper; 2 teaspoons dried parsley; 4 med. potatoes, diced; 4 c. chicken broth; 6 ears of white and/or yellow corn; 1/2 cup white wine; 1/2 cup heavy cream; creme fraiche, green onion tops or chives, and salted pistachios (optional)

14 ingredients

1 steps

Ingredients

4 tablespoons olive oil
4 tablespoons butter
1/3 c. roasted, chopped green chiles, or one small can diced green chiles
1 medium onion chopped
2 fat garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried parsley
4 med. potatoes, diced
4 c. chicken broth
6 ears of white and/or yellow corn
1/2 cup white wine
1/2 cup heavy cream
creme fraiche, green onion tops or chives, and salted pistachios (optional)

Directions

1

["Using only 2 tablespoons each of the olive oil and butter--over medium heat, saute the garlic, chopped/diced green chiles and onion for about 10 minutes until the onion looks transparent. Set aside to cool.", "", "While the onion mixture is sauteing, in your 5-6 quart cooking pot bring all of the chicken broth to a boil. Add the potatoes and parsley. Cook for about 15 minutes until the potatoes are supple when pierced with a fork. Set aside to cool.", "", "Spread out a fresh kitchen towel on your lowest counter and cut all of the corn off the cobs using a SHARP knife and holding the small end of the corn and the fat end in the center of the towel (the towel catches more of the \"squirts\"" than a bowl). Go all the way around