Fullblood Wagyu Chorizo Bacon And Roasted Corn Chowder Recipes

Steps:

• Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. 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.
• Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
• 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.
• 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. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. 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.
• 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. 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. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
• Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
• In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
• Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
• 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. Add the spices and beat until incorporated.
• 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. Remove and cool. Store in an air tight container.

Steps:

• PREPARING THE CORN AND POBLANO PEPPERS: Heat a BBQ or gas grill on medium-high heat. Grill the corn on the cob and the poblano peppers for 5 minutes on all sides. This should give you some nice caramelization. Allow them to cool.
• PREPARING THE CORN STOCK: Take the grilled corn off the cobs with a sharp knife, and reserve. Put the cobs in a medium sauce pot, and just cover with water. Set the temperature to medium-high, and let the cobs boil for 20 minutes. Let them cool off a bit, and strain the liquid. Reserve the liquid/corn stock.
• PREPARING THE FULLBLOOD WAGYU CHORIZO AND BEEF BACON: Heat a large Dutch oven or heavy-bottom soup pot on medium-high heat. Add in 2 tablespoons grapeseed oil. Once hot, add in the Fullblood Wagyu chorizo in small pieces, as well as the Fullblood Wagyu beef bacon. With a wooden spoon, break up the chorizo, and stir the bacon.
• PREPARING THE SOUP: Once the chorizo and bacon have browned, add in the diced sweet onions, carrots, grilled poblano peppers, red bell pep-pers, and celery. Coat everything with the fat/liquid (from the chorizo and bacon being cooked) in the pot. Cook for 5 minutes, while stirring constantly. Once the onions are translucent, add in the butter.Once the butter is melted, add in the flour. Stir with a wooden spoon until it smells toasty (usually takes about 5 minutes). Add in the diced potatoes, thyme stems, and minced garlic. Then, slowly mix in the chicken stock. Once all of the chicken stock is added in, drop the temperature to medium low. Let simmer, while stirring occasionally. After 30 minutes, add in the corn. Set the temperature to low, and let it cook for another 15 minutes. Add in the heavy cream.
• FINAL STEPS: If the corn chowder is a little thick, add in some of the corn stock. This will loosen up the chowder and give it more corn flavor. Remove the thyme stems from the soup, and add in the sherry vinegar. Season to taste with kosher salt and freshly ground black pepper. Optional: add a little hot sauce if you prefer.Serve in bowls, and enjoy!