Wednesday, May 25, 2011

Roasted Corn Chowder

I wish I had a picture of this Roasted Corn Chowder. This recipe is from the blog Gluten Free Goddess, and I'm obsessed with it.

I really, really, really wish I had a picture.

The fiance and I have been so busy moving and doing a million things that we ate this corn chowder for 3 days, but we kept forgetting to take a picture.

Of all the meals I have been cooking up lately, this is one of my favorites. It's a chunky, creamy, a little spicy and a lotta sweet incredible chowder.

I even ate it cold one morning for breakfast this week. True story.


Roasted Corn Chowder

1/2 teaspoon cumin
1/2 teaspoon curry
1 tablespoon olive oil
3 ears of corn
2 cups torn cooked chicken pieces
1 large sweet potato, peeled and diced
1 can (14 oz.) coconut milk
1 (14 oz.) can tomatoes with green chiles
1 tomato, diced
4-5 cloves of fresh garlic, minced
1 medium white onion, diced
4 oz. chopped green chiles
1 quart vegetable broth
1-2 tablespoons honey
salt and pepper to taste

First, roast the corn! The easiest way to do it without a grill is to use a cast-iron pot and place it on medium-high heat. Let the pot get sufficiently hot, and then add the kernels (shucked and cut from your ears of corn). Do not stir! Let it sit for about 2 minutes, and then stir. Then, let it sit for another 3 minutes. The majority of it will have the roasted color like it's straight from the grill. Roasting it this way gives the corn a nice color and a great CRUNCH in the chowder!

Second, in a big pot add the olive oil and let it heat through. Then, add in the curry and cumin and stir. You want the oil and spices to form a pasty substance. The next step is to stir and sautée the onions and garlic together for 3-5 minutes. It's super important that you never let the garlic burn!

Third, add the roasted corn, sweet potato cubes, canned tomatoes, fresh tomato, and green chiles. Stir for 1-2 minutes, and then add the vegetable broth. Cover and bring the soup to a high simmer, without boiling. Lower the heat to a low simmer and let the chowder sit for about 20 minutes, until the sweet potatoes are tender.

Fourth, add the coconut milk and cooked chicken. Then, add the honey. Heat it through, but do not let it boil! Taste it, and add salt and pepper to your liking.

Finally, serve it in pretty bowls and add a little lime juice to each serving. Garnish with a lime wedge. Serves 4-6.

a buen tiempo!

No comments:

Post a Comment