ROASTED CORN CHOWDER WITH CILANTRO Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 T. olive oil
1 tsp. cumin
1/2 tsp.mcurry powder or paste: mild or hot
5m clove fresh garlic, chopped and/or crushed
1 small sweet onion, diced
3 ears of corn, roasted, kernels cut off
1 large sweet potato, peeled and diced
1 large gold potato, peeled and diced
1 14 oz. can fire roasted tomatoes, diced
1 tomatillo, chopped
2 medium tomatoes (or 4 plum tomatoes) diced
4 oz. chopped green chilis (if fresh, roasted)
1 qt. vegetable broth
1 - 14 oz. can coconut milk
1 - 14 oz. can pinto beans or chick peas
salt and pepper
pinch of brown sugar
3 T. fresh chopped cilantro
fresh lime juice from 2 limes
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Directions: |
Directions:Heat the olive oil in a large soup pot over medium heat and stir in the cumin, curry and
chipotle; cook for 1 minutes to infuse the oil with spices. Add the chopped garlic and onion. Stir and cook 5 minutes. Add the roasted corn, sweet potato, canned tomatoes, tomatillo, fresh tomatoes, green chilis and stir for a minute or two. Add in the broth.
Cover and bring to a high simmer. Lower heat and simmer gently, covered, until the potato are tender, about 20 minutes or so. Add the coconut milk and beans. Stir and season with sea salt and ground pepper. Add a pinch of brown sugar. Heat thoroughly
but gently (don't boil).
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test.
Adjust seasoning. The lime juice brightens the taste and accents the spices.
Garnish with a lime wedge. |
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Personal
Notes: |
Personal
Notes: Some of my very best recipes through the years have come from dear friend,,
Jacqueline Golemon. She and her Mom are some of the best and most inventive
cooks I have ever known. Such joy through the years.
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