Southwestern Corn Chowder: A simple soup for all seasons
Last night we had friends over for our usual dinner and movie. I was not immediately inspired to make anything, so I pulled out my favorite cookbook, Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-with-Less. I knew that we had a bit of left-over turkey in the refrigerator from John's Christmas Eve masterpiece and so I went to the ingredients index and found the following recipe under "turkey":
Southwestern Corn Chowder
serves 4
1/2 cup sweet onion (chopped)
Saute in 1 tablespoon olive oil in a soup pot until soft
2 1/2 cups corn (I used 3)
3 1/2 chicken or vegetable broth (I used about 4 cups)
Add an cook 10 minutes. Remove 1 cup of solids with about 1/3 cup of broth and place in blender or food processor; blend until smooth. Return this puree to the soup pot and heat until nearly boiling.
1 medium sweet red pepper (chopped)
1 small tomato (chopped)
Stir in and heat another minute
1/2 fresh lime
3 tablespoons fresh cilantro (finely chopped)
Squeeze lime into soup and top with cilantro immediately before serving. Garnish individual bowls with Tabasco pepper sauce, lime wedges and/or dollop of plain yogurt or sour cream (optional).
Variation: For a heartier soup add cooked black beans, lima beans, and/or chunks of cooked chicken or turkey. Using grilled corn, cut off the cob, imparts a delicious smoky flavor.
I did vary the soup by adding black beans (I added one can, but in the future would add two), as well as chunks of pre-cooked turkey (2 cups or a little more). I also cooked Jasmine rice and served it on the side, but everyone agreed that the soup great with the rice in it. I did serve with lime and cilantro (and no sour cream) and it was excellent. I think next time I will also try it with sour cream. The soup easily served four people with at least two bowls each.
I was really happy with how the soup turned out. It was perfect for a simple winter evening meal, (although the cook book had it as a summer meal because the cilantro, peppers, tomatoes, and corn are seasonal). It just so happened that our guests, in a bit of happy surprise, brought cranberry juice, diet 7-UP and a lime (and normally vodka if I were a capable drinker) to make a great drink to go with the soup.
Southwestern Corn Chowder
serves 4
1/2 cup sweet onion (chopped)
Saute in 1 tablespoon olive oil in a soup pot until soft
2 1/2 cups corn (I used 3)
3 1/2 chicken or vegetable broth (I used about 4 cups)
Add an cook 10 minutes. Remove 1 cup of solids with about 1/3 cup of broth and place in blender or food processor; blend until smooth. Return this puree to the soup pot and heat until nearly boiling.
1 medium sweet red pepper (chopped)
1 small tomato (chopped)
Stir in and heat another minute
1/2 fresh lime
3 tablespoons fresh cilantro (finely chopped)
Squeeze lime into soup and top with cilantro immediately before serving. Garnish individual bowls with Tabasco pepper sauce, lime wedges and/or dollop of plain yogurt or sour cream (optional).
Variation: For a heartier soup add cooked black beans, lima beans, and/or chunks of cooked chicken or turkey. Using grilled corn, cut off the cob, imparts a delicious smoky flavor.
I did vary the soup by adding black beans (I added one can, but in the future would add two), as well as chunks of pre-cooked turkey (2 cups or a little more). I also cooked Jasmine rice and served it on the side, but everyone agreed that the soup great with the rice in it. I did serve with lime and cilantro (and no sour cream) and it was excellent. I think next time I will also try it with sour cream. The soup easily served four people with at least two bowls each.
I was really happy with how the soup turned out. It was perfect for a simple winter evening meal, (although the cook book had it as a summer meal because the cilantro, peppers, tomatoes, and corn are seasonal). It just so happened that our guests, in a bit of happy surprise, brought cranberry juice, diet 7-UP and a lime (and normally vodka if I were a capable drinker) to make a great drink to go with the soup.
posted by KLOU | 7:24 AM
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