health guides
Corn Chowder with Cilantro
Ingredients
- 8 ears fresh corn, kernels sliced from cob and cobs reserved, about 4 cups
- 8 cups vegetable broth or mineral water
- 3 garlic cloves, minced
- 1 chipotle chile in adobo with 1?2 teaspoon sauce, minced
- 2 Tbs sugar
- 2 1/2 tsp kosher salt
- 2 red bell peppers, halved, seeded, and cut into 1?4-inch pieces
- 1 cup buttermilk
- 1 cup heavy cream
- 1/2 cup chopped fresh cilantro
- 1 Tbs fresh lime juice
- 1/2 cup chopped scallions
Directions
- Combine the corn cobs and stock in a large stockpot over medium heat. Bring to a boil, reduce heat, partially cover, and simmer for 30 minutes. Remove the cobs with a slotted spoon and discard. Reserve 2 cups of the stock and set aside until ready to use.
- Blanch the corn kernels in rapidly boiling water for 4 minutes. Drain and transfer all but 2 cups of the corn to a blender or food processor.
- Add the corn stock, garlic, chipotle in adobo with sauce, sugar, and salt and puree until smooth.
- Transfer the mixture to a large bowl and stir in the remaining 2 cups of corn, red peppers, buttermilk, heavy cream, cilantro, and lime juice.
- Refrigerate until ready to serve.
- To serve, ladle the soup into bowls and top with the chopped scallions.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup and vegetable broth.
Variation: Stir in 1 pound cooked, peeled, and deveined medium shrimp at step 4. Proceed with the rest of the recipe.
Nutrition Facts
Calories 263
Calories from Fat 76 (29%)
(13%)Total Fat 9g
(19%)Saturated Fat 4g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 2g
(7%)Cholesterol 20mg
(75%)Sodium 1801mg
(17%)Potassium 589mg
Total Carbohydrate 41g
(19%)Dietary Fibre 5g
Sugars 5g
Sugar Alcohols 0g
(17%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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