Spicy Corn Chowder
Heidi Rabel, author of "The What To Fix For Dinner Coobook" also teaches. I had the pleasure of attending a day-long soup class hosted by my husband's Aunt. Heidi is very involved with the YWCA and a portion of the proceeds from the sale of her book are donated to the YWCA of Seattle-King County emergency shelter program. She teaches the women in the shelter what they need to know in order to cook and feed their families affordable nutritious meals. I think you'll like this recipe!
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INGREDIENTS
Nutrition- 2cups fresh or frozen corn kernels
- 2tablespoons corn oil
- 1
- 1quart chicken stock, preferrably homemade (I've even seen homemade stock in a select few grocery stores)
- 2cups peeled diced russet potatoes
- 1teaspoon ground red chili powder
- 1⁄2teaspoon crushed red pepper flakes
- 1teaspoon ground cumin
- 1
- 1cup heavy cream
- 1⁄2
- 5
- 1⁄2teaspoon kosher salt
-
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DIRECTIONS
- In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
- In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
- Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
- Turn heat down to medium low, cover, and cook until potatoes are very soft.
- Add corn and cream, and continue to cook, uncovered, until soup thickens.
- Add cilantro and simmer a few more minutes.
- Taste and correct seasoning with salt if necessary.
- To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.
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