Free Recipe Indian Summer Corn Chowder
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10
Ingredients for Indian Summer Corn Chowder Recipe
1 lg Red bell pepper
1 lg Jalapeno pepper
2 Cloves garlic
3 c Fresh corn kernels
1/2 c Shredded sweetened coconut
1/4 c Fresh lime juice
1 ts Salt, divided
14 cn Light coconut milk, (1 can)
2 ts Butter
2 c Chopped leek, (2 medium)
1-1/2 c Chopped onion
1 tb Grated peeled gingerroot
4 Cilantro sprigs
4 c Water
3/4 c Chopped peeled red potato
1/8 ts Ground red pepper
1/8 ts White pepper
1 c Diced carrot
1 c Diced zucchini
2 tb Chopped fresh cilantro
Indian Summer Corn Chowder Preparation
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, 1/4 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 1-1/2 cups reserved corn mixture, 1/2 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@digex.net on Jan 28, 1997.
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