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by Anthony Salemme, contributing chef
Sweet Corn season is coming to an end as I write this recipe. It was abundant this year.
This Mexican style chowder is very satisfying as a main meal, maybe add a bitter green salad to go with it and you’re all set.
2 Tablespoons coconut oil
2 Tablespoons butter
1 medium onion, finely chopped
2 poblano peppers, seeded and chopped into ½ inch strips
1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon sea salt, divided
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes cooked
114-ounce can coconut milk
2 teaspoons lime zest
2 tablespoons fresh lime juice
Sour cream, cotija cheese, cilantro and lime wedges (for serving)
Melt coconut oil and butter over medium heat in a large pot. Add poblano peppers, onion, ginger, turmeric; and salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes.
Remove corn kernels from the cob and puree with coconut milk and cooked Yukon gold potato. Reserve the cobs.
Add the corn and potato mixture to the onions and peppers. Float the cobs in the soup and bring to a gentle boil for 5 minutes then simmer for another 25 minutes.
Remove cobs. Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls.
Top with a dollop of sour cream about 1 Tablespoon Cotija cheese and cilantro. Serve with lime wedges alongside.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
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