Brendan and I caught Rick Bayless Fever on Brendan's first trip to Chicago nearly two years ago. We visited his restaurant Xoco for lunch and ordered the Carnitas Caldo and a Choriqueso torta. I drool, even now, as I think about that meal! Unfortunately we haven't been back to Chicago since then. But last month we did find ourselves in the Chicago O'Hare Airport where conveniently Rick Bayless does have a restaurant. I ordered this Corn and Poblano Chowder to take on the plane and it was amazing! So amazing that even the men sitting on either side of me asked what I was eating and where they could get some. I was happy to find the recipe online even before the plane took off because I knew I needed to have this soup again soon.
This Sweet Corn and Poblano Chowder makes a light meal or a great first course or you could dress it up with a couple grilled shrimp, scallops or chicken.
Three years ago: Baked Pumpkin Oatmeal, Mushrooms on Toast, Slow Cooked Applesauce with Browned Butter
Four years ago: Hungry High Schooler Beef Sandwiches, Bacon and Jalapeno Corn Chowder, Peruvian Style Roast Chicken