3 quarts chicken stock
6-8 anaheim chilis
2 white onions, medium chop
4 cloves garlic
4 strips bacon
1 green pepper, medium chop
4 stalks celery, small chop
1-2 teaspoons sweet smoked paprika
1/3 cup brown sugar
1 cup half & half
salt and fresh ground black pepper
3 bags frozen corn
dash cayenne pepper
Roast the anaheim chilis in a 450 oven for 20 minutes, turning once. Remove the chilis and place in a plastic bag to steam in the refrigerator for 30 minutes, this will make them easy to peel.
Start the bacon in a medium pot over medium high heat. After you get a partial rendering of the fat, reduce to medium and add the celery, onion and green pepper. At the point of caramelization, add one quart of chicken stock and simmer for 30 minutes. Add the chilis and simmer for another 20 minutes, adding stock as necessary to keep everything coated. Add the corn and just warm through, don't let it boil. Blend to a semi-rough consistency and return to the pan adding the remaining ingredients except the half and half. Season to taste, and finish with the half and half. Smoky, sweet, and a little spice are the flavors that should be apparent. If you lack sweetness, try adding a little salt before adding any more sugar or half and half, the salt brings out the sweetness of the corn. Also, adding black pepper at the end is recommended. A simpler variation is to add a can of hatch chilis in place of the freshly roasted variety. Also, adding separately cooked sausage prior to blending is a meatier variation.
This is a staple for us when it's cold, and the schizophrenic weather here made us want soup. Can't wait for the real spring to get here.
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