Indian summer corn chowder
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red bell pepper |
| 1 | large | Jalapeno pepper |
| 2 | Cloves garlic | |
| 3 | cups | Fresh corn kernels |
| ½ | cup | Shredded sweetened coconut |
| ¼ | cup | Fresh lime juice |
| 1 | teaspoon | Salt, divided |
| 14 | cans | Light coconut milk, (1 can) |
| 2 | teaspoons | Butter |
| 2 | cups | Chopped leek, (2 medium) |
| 1½ | cup | Chopped onion |
| 1 | tablespoon | Grated peeled gingerroot |
| 4 | Cilantro sprigs | |
| 4 | cups | Water |
| ¾ | cup | Chopped peeled red potato |
| ⅛ | teaspoon | Ground red pepper |
| ⅛ | teaspoon | White pepper |
| 1 | cup | Diced carrot |
| 1 | cup | Diced zucchini |
| 2 | tablespoons | Chopped fresh cilantro |
Directions
Cut bell and jalapeno peppers in half lengthwise; discard seeds and membranes.
Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Add garlic to pan. Broil 9 minutes or until peppers are blackened and garlic is roasted, turning garlic occasionally (do not turn peppers).
Place peppers in a zip-top heavy-duty plastic bag and seal; let stand 15 minutes. Peel peppers. Dice bell pepper, and mince jalapeno and garlic; combine and set aside.
Combine corn, coconut, lime juice, ¼ teaspoon salt, and coconut milk in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; strain through a colander into a large bowl, reserving both the corn mixture and the liquid mixture.
Melt butter in a saucepan over medium heat. Add leek, onion, gingerroot, and cilantro sprigs; saute 3 minutes. Add 1-½ cups reserved corn mixture, ½ teaspoon salt, water, potato, red pepper, and white pepper; bring to a boil, and cook 3 minutes. Reduce heat, and simmer, uncovered, 15 minutes.
Place half of mixture in a blender; process until smooth, and return to pan. Add the remaining corn and liquid mixtures; bring to a simmer. Add bell pepper mixture, remaining salt, carrot, and zucchini; cook 15 minutes.
Yield 10 servings (serving size: 1 cup).
Per serving: 353 Calories; 14g Fat (35% calories from fat); 15g Protein; 46g Carbohydrate; 48mg Cholesterol; 412mg Sodium Serving Ideas : Ladle into bowls; top with chopped cilantro.
NOTES : From Chef Michael Foley, owner of Printer's Row restaurant in Chicago.
Recipe by: Cooking Light, Sept. 1995, page 90 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.