Chipotle Corn Chowder

Ingredients Weight Measure
Vegetable oil 1 oz.
Fennel, fronds removed, large dice 1 lb.
Leeks, whites only, large dice 1 lb.
Shallots, large dice 1 lb.
Celery, large dice 1/2 lb.
Carrots, large dice 1/4 lb.
Onions, large dice 1 lb.
Garlic, large cloves, whole peeled 6 ea.
Tequila 3 oz.
Sage, fresh 1 Tbsp.
Bay leaves 2 ea.
Peppercorns, whole 1-1/2 Tbsp.
Thyme, fresh 10 sprigs
Oregano, whole 1 sprig
Corn on the cob, roasted, kernels removed and cobs reserved 5 ea.
Chicken stock 3 gal.
Onion, julienne 8 oz.
Heavy cream 3 pts.
Poblano chiles, medium, roasted, peeled, seeded, membranes removed, brunoise 2 ea.
TABASCO® brand Chipotle Pepper Sauce 1 oz. (to taste)
Kosher salt and pepper to taste

Corn Garnish

Ingredients Weight Measure
Olive oil 1 oz.
Shrimp, small dice 8 oz.
Andouille sausage, small dice 8 oz.
Red onion, small dice 6 oz.
Red bell pepper, small dice 4 oz.
Green bell pepper, small dice 4 oz.
Roasted corn kernels 8 oz.
Italian parsley, finely minced 3 Tbsp.
Kosher salt and pepper to taste

Shrimp Forcemeat

Ingredients Weight Measure
Shrimp, 13/15, peeled and deveined 1 lb.
Red onion, minced 1 oz.
Garlic, minced 1 Tbsp.
Achiote paste 1 oz.
Adobo 1 oz.
Sherry vinegar 1/2 oz.
Kosher salt and pepper to taste
Heavy cream

Lavosh Cracker

Ingredients Weight Measure
Bread flour 8 oz.
Kosher salt 1 tsp.
Sugar 1/2 tsp.
Shortening 1/2 oz.
Milk 3 oz.
Egg, large 1 ea.
Achiote paste 1 tsp.


  1. For Chipotle Corn Chowder, in a large stock pot, heat oil. Add fennel, leeks, shallots, celery, carrots, onions and garlic; sweat over medium heat until onions are transparent, 8-12 minutes.
  2. Turn heat to high, deglaze pot with tequila.
  3. Add sage, bay, peppercorns, thyme, oregano, reserved corn cobs and chicken stock, bring to a boil. Reduce to a simmer.
  4. In a sauté pan, crisp bacon; add to simmering soup.
  5. In same sauté pan with reserved bacon fat, caramelize julienned onions and add them to simmering soup. Allow soup to reduce by one-half.
  6. Remove corn cobs, add corn kernels and cream.
  7. Reduce soup to thicken slightly.
  8. Puree soup and strain through a fine sieve.
  9. Stir in roasted brunoise of poblano chiles, TABASCO® Chipotle Pepper Sauce, salt and pepper to taste.
  10. For Corn Garnish, in a large sauté pan, heat oil.
  11. Add shrimp and andouille sausage; sauté until cooked through, 2 to 3 minutes.
  12. Add remaining ingredients; sauté until heated through.
  13. For Shrimp Forcemeat, combine shrimp, onions, garlic, achiote, adobo, vinegar, salt and pepper in food processor.
  14. Stream in heavy cream with processor running until forcemeat is smooth.
  15. Bring sauce pot of water to 180°F.
  16. Quenelle 1/2 oz. forcemeat into poaching water. Forcemeat is cooked through when it floats to the surface.
  17. For Lavosh Cracker, combine all ingredients in food processor; pulse until combined.
  18. Allow dough to rest 15 minutes.
  19. Roll dough thin (approximately 1/8"); cut into desired shape.
  20. Dust dough with additional salt; bake on parchment-lined sheet pan at 375°F for 5 minutes, or until golden brown on edges.
  21. For French Service, place cracker on side of each well-heated bowl.
  22. Use shrimp forcemeat at the tip of the cracker to anchor it in place, and place 1/2 oz. corn garnish between forcemeat and cracker.
  23. Drizzle additional TABASCO® Chipotle Pepper Sauce on plate.
  24. Present plate to guest, ladling steaming corn chowder into prepared bowl.

Yield: 20 8-oz. servings