Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Grilled Corn Chowder
Details
- Servings: 6
- Vegetarian: True
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Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- Ancho chili powder
- Cayenne pepper to taste
- 2 ribs celery, diced
- 1/2 cup cream
- 6 ears of corn, shucked
- 3 cloves garlic finely chopped
- 1 green bell pepper
- Kosher salt and freshly ground black pepper to taste
- 1 cup milk
- 2 tablespoons olive oil
- 3 potatoes, peeled and diced
- 1 red bell pepper
- 1 medium red onion, sliced into 4 thick slices
- 4 scallions, minced
- 3 cups chicken or vegetable stock
Instructions
Heat up your grill. It's time to grill some vegetables.
Brush the onion slices, bell peppers, and corn cobs with olive oil.
Place on the grill and char over high heat for 3-5 minutes.
Remove from the heat and chop up the onions and peppers.
Add the onions, bell peppers, garlic, and celery.
Add the potatoes, corn cobs, and stock. Bring up to a simmer. Season with salt and pepper.
Add the milk and cream. Simmer over low heat for 15 minutes (watch your heat on the grill).
Add the corn kernels and spices. Simmer for 10 more minutes.Adjust seasonings.
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