Roasted California Chilies and Garlic Chowder with Rosemary Sourdough Croutons
Chowder:
8 dried California chilies
2 bulbs of garlic
Olive oil to drizzle on garlic
1 1/2 tsp. corn oil
4 white potatoes, peeled and coarsely chopped
2 onions, chopped
1 bay leaf
1 3-4 inch sprig of fresh thyme
1 cup white wine
1 cup water
about 1 1/2 cups half-and-half
salt: to taste
Croutons:
6 cups fresh sourdough bread cut into 1/2 inch cubes
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1/2 cup grated Parmesan
Chowder:
Preheat oven to 500 degrees. Bring a large pot of water to boil.
Roast the dried chilies in the oven for 30 seconds. Remove, reduce oven to 350 degrees.
Simmer the chiles in the pot of water until very soft.
While the chilies simmer, cut the tops of the heads of garlic. Drizzle with olive oil, wrap in foil and roast until soft. Set aside. Reduce the oven to 300 degrees. for the croutons.
While the garlic is roasting, drain chilies reserving a little bit of the liquid. Remove the chile stems and seeds. Puree the chilies in the bowl of a food processor fitted with a metal blade, adding enough liquid to form a paste. Place in bowl; set aside.
In a large stockpot, heat the corn oil. Saute the potatoes and onions with the bay leaf and thyme over low heat for about 8 minutes.
Add the wine; deglaze the pot. Simmer for 5 minutes to let alcohol to evaporate. Add 1 cup of water,; simmer until vegetables are soft.
Squeeze the pulp from the garlic bulbs into the bowl of a food processor. Using a slotted spoon, add two-thirds of the potatoes and onions to the food processor bowl with the garlic. Process until smooth. Add the puree to the remaining vegetables.
Add the chile paste, the half-and-half and the salt to the chowder. Heat until just below simmer. Do not boil.
Croutons:
In a bowl, toss the bread cubes with the olive oil and rosemary. Spread the cubes on a foil line baking sheet; bake at 300 degrees for about 20 minutes, turning often until toasted. While the croutons are still hot , toss with the Parmesan cheese.
Ladle chowder into bowls, top with croutons.
Sounds Delish đŸ™‚
Thank you:)
That looks well worth trying out… I just happen to have some lovely chillies in mind!
Excellent:)
This sounds so incredibly good! I just smoked and dried some peppers 2 weeks ago…….I think this might be how I need to use some of them! YUM!
Yay!! Enjoy:)
What a wonderful way to use garlic!
Thank you! Enjoy:)
I will thoroughly enjoy your gourmet spiced up tasty soup & I alos love sourdough croutons a lot! đŸ™‚
Thank you:) Enjoy and Happy Cooking!
Hi Maggie I have just nominated you for the Very Inspiring Blogger Award – hope that’s OK? Congratulations!
Thank you so much!!
Hello again – I guess my coffee hadn’t percolated through to my brain this morning. The main award I nominated you for is the 7×7 Link! Please accept .
Okay:) Thank you!
Must admit I was intrigued by the use of chowder and then convinced with the sourdough croutons.
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Thank you!
Yum! I made homemade sourdough croutons just like yours one time, and they were out of this world! Who knew how easy it is to make croutons.
On another note, I nominated you for the Food Stories Award. You can check out all the info here http://foodstoriesblog.com/food-stories-award/
Thank you so much:) Have a great weekend!
like the way you write plus your food makes my mouth water, so i tagged you (hope you don’t mind). find out how to keep it going here: http://howtoonlinedate.wordpress.com/
Thank you so much:)
The combo of chilis and chowder sounds magnificent. I love roasted chilis! When they start coming into season up here, this will definitely be on my to-make list. Yum!
Enjoy and Happy Cooking:)
Pingback: Roasted California Chilies and Garlic Chowder with Rosemary Sourdough Croutons « My Spanish Translator
Thank you:Enjoy!
I can’t wait to get back to America and make some of these recipes for my family!
đŸ™‚
chilli and garlic soup sounds great! Thanks for stopping by ‘tasteandlight’. Rob.
Thank you:) Looking forward to visiting your blog often.