Mango Habanero Sweet Corn Chowder
Creamy, hot and spicy chowder with bright and fresh flavors.
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3 cobs of corn
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2 medium Yukon Gold or Russet potatoes, cut into small cubes
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½ yellow bell pepper, cubed
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½ white yellow onion
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2 cloves garlic
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1 cup milk, 1 cup heavy cream
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1 cup vegetable stock or water
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2 tablespoons butter
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2 tablespoons all-purpose flour
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chopped parsley (optional)
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Blake Hill’s Mango Habanero Spicy Chili Jam
Instructions.
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1
In medium stock pot, add butter, onion and garlic and cook over medium heat, stirring occasionally for 3 minutes
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2
Add flour and stir, making sure all the butter has been absorbed into the flour. Cook, stirring, for 2-3 minutes. This is called roux, a mixture used to thicken soups and sauces
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3
Slowly add milk while whisking constantly, then add heavy cream and vegetable stock, whisking until all roux has been dissolved
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4
Remove corn from the cob and add to the chowder mixture along with the potatoes and yellow bell pepper
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5
Lower heat and simmer for 20 minutes or until potatoes are soft, stirring occasionally
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6
Stir in Jam, season with salt and pepper, garnish with chopped parsley and Enjoy!
