Roasted Corn Chowder with Chicken, Lime + Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) olive oil |
Directions:
1. tablespoon olive oil
2. teaspoon cumin
3. /2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4. -5 cloves fresh garlic, chopped
5. medium sweet onion, diced
6. ears of corn, roasted, kernels removed
7. large sweet potato, peeled, diced
8. -oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
9. cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
10. oz. chopped roasted green chiles
11. quart light vegetable broth
12. -oz can coconut milk
13. rounded cups torn cooked chicken pieces
14. Sea salt and ground pepper, to taste
15. A quick drizzle of organic raw agave, to taste
16. To serve:
17. tablespoons fresh chopped cilantro
18. Fresh lime juice from 2 juicy limes
19. Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
20. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.
21. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.
22. Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.
23. 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 spice. Agave cools the hotness.
24. Garnish with a lime wedge and pass out the spoons. Slurp. Smile.
25. Serves 6-8.
26. Karina's Notes:
27. If you don't care for cilantro just leave it out. Use fresh basil or parsley. And while we're talking changes, if you're not a fan of coconut milk and you'd rather use traditional moo-cow milk in your chowder, Darling, feel free. Be happy.
28. If you are using dairy instead of coconut milk, add a good splash of light cream to this recipe just before serving. (Do not boil.) This makes it a rich and super creamy chowder.
29. Add some chipotle powder or smoked paprika if you like your corn soups smoky.
30. Serve with warm corn tortillas or corn muffins.
31. This soup was even better the next day.
32. This chowder works well cooked slowly in a Crock Pot; add the coconut milk and cooked chicken 30 minutes before serving and heat through. Add the lime juice and cilantro just before serving.
33. Read more: /2006/09/roasted-corn-chowder-with-cilantro.html#ixzz1WRq6BzSr
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