"You do know that cellulite is one of the main ingredients in corn chowder."

It's a scathing line.  No one casts a dart quite like the inimitable Stanley Tucci as Nigel in The Devil Wears Prada.  When I first saw that movie I'm sure I resolved never to eat corn chowder again.  


Alas, it is an unseasonably cold and rainy day in May and corn chowder is an inexpensive and simple dish which seems to fit the bill.  

Roasted peppers, grilled shrimp, avocado and bacon elevate the Tex-Mex classic to the realm of the sublime. Enjoy! 

xx
dani

Roasted Corn Chowder (serves 4)

2 ears of fresh corn
5 cups low sodium chicken broth
1 tablespoon extra virgin olive oil
2 tbsp diced red onion
2 garlic cloves, minced
1/2  a red bell pepper, roasted
1/2 cup all-purpose flour
3 tablespoons tequila
2 tbsp cilantro, minced
1/2 lime
1/2 cup heavy cream
1 jalapeño 
4 tbsp jack cheese
crisp bacon, crumbled
4 tsp sour cream
1/2 avocado, diced

Remove corn kernels from cob.  Roast corn and peppers in a 450 degree oven until peppers are blackened.  Remove peppers from oven and dice. Sautee onion and garlic in a medium pan until browned.  

Add chicken broth to a large stock pot.  Whisk in cream, flour & tequila.  Add onion, roasted peppers.  Squeeze in lime juice and simmer.  

Garnish with bacon, avocado, jack cheese, sour cream and tequila lime shrimp.  Chives and tortilla strips are an optional addition.