location:
Mt. Pleasant, SC
Roasted Corn Chowder with Chilies
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You can adjust the heat in the soup with the kind and amount of chilies that
you use. Canned chilies come mild, medium, and hot. If you like chilies (but
not this much!) you can substitute diced, roasted red peppers.
Serves: 6 Prep Time: 10-15 minutes Cook Time: 35-45 minutes Ingredients 16 ounces frozen corn kernels
2 tablespoons olive oil 2 cups sliced green onions, including green tops 1 cup chopped yellow onion 1 tablespoon and 1 teaspoon chopped garlic 4 tablespoons chopped jalapeno pepper, or to taste 8 cups chicken stock, homemade or Swanson's low-sodium 1 1/2 tablespoons fresh thyme leaves or 2 teaspoons dried 12 ounces evaporated non-fat milk One 4-ounce can chopped mild green chilies Kosher salt and freshly ground black pepper Directions
Preheat the over to 400° for 10 minutes so that the temperature will hold.
Place the corn kernels on a baking sheet and roast, stirring occasionally, until
the edges turn light golden brown, 4 to 10 minutes. Set aside.
Heat the olive oil in a large stockpot over medium heat. Add the green onions,
yellow onion, garlic, and jalapenos. Cook gently until the vegetables soften,
5 to 7 minutes. Add the roasted corn and continue cooking for 3 more minutes.
Add chicken stock and add 1 tablespoon of thyme, and simmer until the vegetables
are very soft, 20 to 25 minutes. Puree the mixture in a food processor or blender,
working in batches if necessary. Return the pureed mixture to the stockpot and
stir in the evaporated milk and can of chilies (or roasted red peppers). Warm
the soup over medium heat, stirring frequently to prevent sticking. Do not boil.
Season to taste with salt and pepper. Garnish each serving with a sprinkle of
the remaining fresh thyme leaves.
Nutrition Facts:
164 calories, 4.3g total fat, 1mg cholesterol, 691mg sodium, 24.8g carbohydrates, 6.6g protein. |