Yield:
8 servingsTopping
Ingredients
1 cup fresh parsley
1/2 cup fresh cilantro
1/3 cup pine nuts, lightly toasted
1/3 cup freshly grated Parmesan cheese
3 cloves garlic, minced
2 or 3 jalape
Instructions
To make the topping, place the parsley, cilantro, pine nuts, Parmesan, and garlic in a food processor fitted with a metal blade. Process for 10 seconds. Add the jalapenos, lime juice, and lime rind and process for 10 to 15 seconds more. With the processor running, add the oil through the food chute and process just until well blended. Set aside.
Chili
Ingredients
1-1/2 pints Maryland oysters
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups fresh corn (or 1 package
[10 ounces] frozen corn, thawed and drained)
1 can (4 ounces) diced green chilies with juice
1 teaspoon ground cumin
3 tablespoons fresh lime juice
4 to 6 drops Louisiana hot sauce
2 cups chicken broth or stock
4 cups cooked cannellini or white kidney beans (canned beans work fine)
salt and freshly ground black pepper
1/2 to 1 cup crushed tortilla chips
1/2 to 2/3 cup shredded Monterey Jack cheese
Instructions
To make the chili, drain the oysters, reserving the liquor. In a large saucepan, heat the oil. Saute the onion and garlic until soft. Stir in the corn and cook for about 2 to 3 minutes. Add the chilies, cumin, lime juice, and hot sauce. Mix well. Add the broth, 1/2 cup of the reserved oyster liquor, and beans. Bring to a boil, lower the heat, and simmer for about 10 minutes. Add salt and pepper to taste. Add the oysters and cook at a high simmer (do not boil) until the edges begin to curl.
Place about 1 tablespoon each of crushed tortilla chips and cheese in individual soup bowls. Ladle the hot chili over the chips and cheese. Spoon some of the topping on each serving. Serve any remaining topping in a small bowl on the side.
