Maple Chipotle Lamb and Jess' Experimental Corn Chowder

So, today we decided to step away from our usual comfort zone when it came to our choice of meat and decided to try and recreate an amazing soup we had at Hector's Casa, a lovely Mexican restaurant in downtown Kelowna.

Jess' Experimental Corn Chowder

What We Used:

• 1/2 onion
• 5 cobs of corn, shucked
• 5 red chilies, chopped
• 2 cups chicken stock
• 2 cups milk or cream
• 1 cup cheese, grated
  
• salt and pepper to taste

To start with, we heated some oil in the bottom of a large pot. We chopped the onions and chilies and added them to the oil, cooking them till the onions were transparent.

After shucking and rinsing the corn down, we cut the kernals from the cobs and added them into the pot with the onions and chilies, setting a portion aside for later. Then the chicken stock was added and we let it simmer.

After the corn was tender, it was time to mulch the soup so that everything was properly incorporated. We tempered the milk (we used milk instead of cream, but you can use whatever) and added it in slowly, then added salt and pepper to taste. The reserved corn and grated cheese were thrown in to finish the soup off.

Verdict?

Hooooly~~~~

Sweet with heat. Absolutely awesome. We're thinking of tossing a strip of bacon in the pot during the onions and chilis frying... but other than that it was perfect.

No recipe for the Maple Chipotle Lamb... We just grilled a butterfly cut lamb sirloin with a Maple Chipotle sauce we picked up from Quality Greens. Sam had never had lamb, and even though it wasn't quite the traditional method of cooking, it was all good.

Verdict?

HOMIGAWD, sooooo good. I would DEFINITELY eat lamb again, it was SO GOOD. We cooked it medium rare, it was so tender and juicy and the Maple Chipotle was sweet and just the tiniest bit spicy. Delicious!

-Sam and Jess