Corn Chowder with Cilantro
- 8 ears fresh corn, kernels sliced from cob and cobs reserved, about 4 cups
- 8 cups vegetable broth or mineral water
- 3 garlic cloves, minced
- 1 chipotle chile in adobo with 1?2 teaspoon sauce, minced
- 2 Tbs sugar
- 2 1/2 tsp kosher salt
- 2 red bell peppers, halved, seeded, and cut into 1?4-inch pieces
- 1 cup buttermilk
- 1 cup heavy cream
- 1/2 cup chopped fresh cilantro
- 1 Tbs fresh lime juice
- 1/2 cup chopped scallions
- Combine the corn cobs and stock in a large stockpot over medium heat. Bring to a boil, reduce heat, partially cover, and simmer for 30 minutes. Remove the cobs with a slotted spoon and discard. Reserve 2 cups of the stock and set aside until ready to use.
- Blanch the corn kernels in rapidly boiling water for 4 minutes. Drain and transfer all but 2 cups of the corn to a blender or food processor.
- Add the corn stock, garlic, chipotle in adobo with sauce, sugar, and salt and puree until smooth.
- Transfer the mixture to a large bowl and stir in the remaining 2 cups of corn, red peppers, buttermilk, heavy cream, cilantro, and lime juice.
- Refrigerate until ready to serve.
- To serve, ladle the soup into bowls and top with the chopped scallions.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup and vegetable broth.
Variation: Stir in 1 pound cooked, peeled, and deveined medium shrimp at step 4. Proceed with the rest of the recipe.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.