Sriracha Corn Chowder

There are many tell tale signs of getting old that I have experienced while navigating through my mid twenties including and not limited to: having no desire to stay out all night (or much past midnight), having no clue what 'artists' the DJ is playing, complaining about how loud the DJ is playing said 'artist,' losing my taste for fast food and sugar, going months without jumping, watching more Food Network and HGTV than ESPN, and the list goes on. Recently I added another sign to the list, one that I never thought possible: avoiding food because it is too spicy.

The dish that propelled me another step closer to oldmanhood was Sriracha corn chowder. It is a very good chowder, delicious and make-you-sweat spicy. 21 year old me would have been all over it, but after half a bowl I reached my limit and threw in the (sweat drenched) towel. Over the next 12 hours the corn chowder proceeded to bore its way through my digestive tract like Drano through a clogged pipe. My stomach is no longer the steel trap that it once was, a fact that I have been aware of but unwilling to acknowledge like an aging quarterback refusing to retire.

At my advanced age, when it comes to dishes that feature heat only for the sake of heat, the juice is not worth the squeeze. That being said, the chowder leftovers have been sitting uneaten in our fridge for a week, serving as a constant reminder of my rapidly fading youth. With that somewhat depressing intro I present Sriracha corn chowder. Its good, if you have the stomach for it...

Sriracha Corn Chowder
Recipe modified from the Sriracha Cookbook Blog

Ingredients

• 4 ears fresh sweet corn, husked
• 2 tablespoons olive oil
• 1 red or orange bell peppers, diced
• 1 red onions, diced
• 3 cloves garlic, minced
• 3 cups vegetable stock
• 1/4 cup Sriracha
• 1 sprig of thyme
• 1 bay leaf
• 1/2 cup heavy cream
• Salt and black pepper
• Smoked paprika
• Fresh cilantro, for garnish

Process

1. Husk and grill 2 ears of the corn rotating frequently until the kernels begin to blacken
2. Cut kernels from the cob
3. Saute the onion and pepper and oil over in stock pot over medium heat for 12-15 minutes
4. Remove the kernels from the uncooked corn and add to the pot
5. Add the garlic, cook 2 minutes
6. Add the stock, Sriracha, thyme and bay leaf, bring to boil, reduce heat to low and simmer 45 minutes
7. 10 minutes before chowder is finished, heat cream over low heat, do not bring to simmer
8. When chowder is finished remove thyme and bay leaf
9. Puree soup using immersion or regular blender
10. Mix in the cream
11. Add roasted corn
12. Simmer another 5 minutes
13. Salt and pepper to taste
14. Serve garnished with paprika, cilantro and additional Sriracha