Tag Archives: Caroline’s

Carol’s Corn Chowder with Jalapeno Parsley Puree


Well in case you haven’t heard, Carol is famous. That’s right, young Carol was featured in the Times Free Press a few week’s ago for offering her soup expertise, and clearly we could not be more proud.

This is a recipe Carol adapted from Epicurious.com, and I can personally attest it is delish.

The really fun part here is the jalapeno parsley puree. It’s bright (in taste and in the bowl) and it gives the creamy corn chowder a wonderful kick.

This would be a perfect dish for a day like today in which everyone is feeling gray, wet and pretty darn depressed that the long Thanksgiving weekend is over.

Except me. Because I’m about to go see Twilight. By myself. And no, I could not be happier, so don’t you cry for me, Nummy! Now get your soup on.

5 fresh jalapeño chilies
1⁄4 cup olive oil
11⁄2 tbsp fresh lime juice
1 tbsp water
1-2 garlic cloves, minced (depending on how much you like garlic)
1 cup packed fresh parsley leaves
Salt, to taste

1 onion, chopped fine
2 ribs of celery, chopped fine
2 tbsp vegetable oil
2 cups chicken broth
21⁄2 cups water
11⁄2 lbs boiling potatoes, peeled and cut into 3⁄8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (organic frozen mixture of white and yellow corn works just as well)
2 tsp fresh thyme leaves, minced (very important; adds a great finishing touch to the soup)

  1. For the puree:
    1. Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them about every 7 minutes, for 20-30 minutes or until the skins are blistered and charred.
    2. Transfer the jalapeños to a zipper-lock bag and let them stand, covered tightly, until they are cool enough to handle.
    3. Peel the jalapeños, cut off the tops and discard all but 1 teaspoon of the seeds.
    4. In a blender, puree the jalapeños and reserved seeds with olive oil, lime juice, water, garlic, parsley and salt. The puree may be made 3 days in advance and kept covered and chilled.
  2. For the chowder:
    1. Cook onion and celery in vegetable oil over moderate heat, stirring, until the celery is softened.
    2. Add broth, water and potatoes; simmer for 10 minutes. Stir in corn and thyme; simmer for 5 minutes or until the potatoes are tender.
    3. To thicken, purée in blender 2 or more cups of the chowder, depending on the consistency you prefer your soups, and return to pot.
  3. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it. Add salt and pepper to taste as well. For added crunch, sprinkle with tortilla chips.

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Filed under Soups, Veggies

Carol’s Bean Dip

I’m not usually a fan of beans in general, but all these fixins make for a tasty delight. Plus Carol’s directions included the line “hot and bubbly” and who among us would not want to eat something like that? Or even just be called that for that matter. If I ever become famous enough to create a self-indulgent perfume line, you better believe that will be its name.

1 15 oz. can of black beans
1 tablespoon chopped fresh jalapeno pepper
1-2 spring unions*, chopped (Carol usually adds more)
¼ cup of sour cream
½ teaspoon of salt
2 tablespoons of salsa (or Rotel with a little bit of juice)
1 ¼ cups of grated Monterey Jack cheese or mild cheddar cheese
freshly ground pepper
tomato, chopped

  1. Preheat oven to 350.
  2. Drain beans and discard juice
  3. Mash beans with a fork, leaving some chunks. (do not use food processor)
  4. Add remaining ingredients, reserving a ¼ cup of cheese
  5. Pour into a one quart baking dish and sprinkle with remaining cheese. (You can do everything up to this point and then refrigerate until party time if you’re the planny type.)
  6. Add tomato and bake for 20-30 minutes or until hot and bubbly!

* I left this in the ingredient list because I love that Carol spelled “onion” that way. It’s so krunk. She’s like a rapper. Oh and a spring onion is a fancy word for scallion which is a fancy word for green onions. That clear everything up? Great.

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Filed under Appetizers, Dips, Mexican food, Party food

Caroline’s Cucumber Dip

I don’t even like cucumbers, and I LOVE this dip. Pickling the cucumbers overnight makes this a mess o’ salty goodness.

2 large cucumbers (deseeded)
½ cup of vinegar
2 tsp. of salt
½-1 tsp. of garlic salt
2 (8 oz.) pkgs. of cream cheese


  1. Wash and grate unpeeled cucumbers
  2. Add vinegar and salt to the grated cucumbers
  3. Stir, cover and let stand overnight in fridge
  4. Next day press out liquid.
  5. Blend garlic salt, cream cheese and combine with cucumbers

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Filed under Appetizers, Dips, Party food