HealthNotes

Corn Chowder with Cilantro

• From: The Daily Soup Cookbook

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.