Firehouse Gourmet
home catering cooking demos events about the chef partners contact us
recipe of the month

Red Chili Corn Chowder

3 Cups fresh Corn Kernels
2 Tablespoons sweet Butter
1 Clove Garlic, minced
2 Cups Onion, diced
1 Cup Celery, diced
1 Cup Red Bell Pepper, diced
1/2 Cup Anaheim Chili, seeded and diced
2 Tablespoons Chili Power
1/4 Cup Flour
2 Cups Milk
1 Cup Heavy Cream
2 Tablespoons Coarse Salt


Cut raw kernels off corncob with a sharp knife.

In a large saucepan, melt the butter over moderate heat; then, add the garlic, onion, celery, red peppers, Anaheim chili, and corn. Cook, stirring occasionally for 4 minutes. Add the milk and cream. Bring mixture to a boil then, simmer gently for 5 minutes. Season with salt and serve

(Serve this in deep bowls over steamed white rice and lots of French bread)




Recipe Archive


Chef's Fruit Cocktail

Chocolate Chocolate Grand Marnier Soufflés with Chocolate Grand Marnier Sauce

Crepes Suzette

Hickory Porterhouse Steak with Lemon-Mustard Butter

Lemon Grass Ice Cream

Red Chili Corn Chowder

Shrimp Remoulade

The Perfect Crepe

The Perfect Margarita



Joing the mailing list