Our newest video (here’s the link!) was inspired by my corn chowder with a kiss of green chile. Topped with a handful of cumin popcorn, it packs a real POP!
I’ve been eating healthy – ish – er during the holidays but still crave the comfort of a hearty bowl of chowder without a heavy cream base or loads of butter.
A super satisfying recipe, it’s thickened with blended potatoes and I prefer to use (Thai Kitchen) coconut milk instead of cream. I’ve also included alternative ingredients for food allergies to make it dairy free, gluten free or low FODMAP (for those dieters who can eat corn.) This veggie version is great for Meatless Mondays, or add some shredded smokey chicken, shredded pork or cubed seared ham. I’d Order That!
Chile Kissed Corn Chowder
- 2 cups frozen or fresh corn (1 (16) oz bag frozen, thawed)
- 2 Tblsp olive oil
- 1 small shallot, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable stock
- 6 medium golden potatoes (cubed small into scant 1/2-inch pieces)
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 2 (4)oz cans Hatch green chiles (mild, medium or hot heat ... your preference -- or use fresh roasted or chiles from your stockpile)
- 3/4 cup whole or lowfat milk (or coconut milk -- Thai Kitchen brand is great)
- 2 tsp fresh lemon juice
- salt and pepper to taste
- swirls of crema or sour cream (as garnish)
- handful of popcorn (as garnish)
- chopped scallion (as garnish)
- sprinkle of cumin (as garnish)
For vegetarian chowder, use vegetable stock. For dairy free substitute the milk for coconut milk, and leave out the crema garnish.
For low FODMAP dieters with sensitive tummies (who eat corn) substitute the shallot for scallions -- green parts only. Omit the garlic. Check that your stock does not contain garlic, onion or celery. Use coconut milk instead of milk or cream, and omit the crema garnish.
|Char roast the corn in olive oil, at medium high heat. Stir often ... it won't take long for the kernels to brown and just slightly char.|
|Add the shallot and cook for 2 minutes. Add the garlic and cook for another minute. Remove from heat and set aside.|
|In a large pot, bring the stock to a boil. Add the cubed potatoes, salt and pepper. Cover and cook until the potatoes are just tender. Then scoop 1 cup of the potatoes into a blender, along with 1/2 cup of broth. Allow to cool in the blender for 5 minutes, and be sure to close the blender lid tightly and use a cloth to cover the lid, as blending hot liquids can splash and burn. Puree for one minute and return to the stock pot.|
|Add corn mixture, green chiles, milk and lemon juice. Stir and taste for additional salt and pepper. Continue to stir at a low boil for 5 minutes or until the potatoes are tender.|
|Garnish with a swirl of sour cream or Mexican crema, handful of popcorn, chopped scallion and sprinkle of cumin. Serve immediately.|