Corn And Chili Chowder with Chile-Coriander Cream

Course : Chowders
Serves: 4
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2 medium poblano peppers -- roasted, peeled
14 cup heavy cream or yogurt
14 cup coriander leaves -- loosely packed
5 medium corn ears
4 tablespoons butter
12 medium onion -- chopped
12 teaspoon chili powder
12 teaspoon cumin
14 teaspoon turmeric
12 cup white wine
2 1/2 cups chicken stock
1/2 medium red bell pepper -- finely chopped
2 cups milk
1 dash saffron threads
1/2 cup chile-coriander cream

Preparation / Directions:

Quarter one poblano and chop the other. Puree the quartered poblano and coriander with the cream or yogurt and set aside. With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a large casserole, melt 3 tablespoons of the butter and saute the onion until soft. Add the chile powder, cumin, and turmeric and cook for another 5 minutes. Add 3/4 of the corn and the wine and continue cooking for 3 minutes. Place the corn-onion mixture with 1 cup of the stock in a processor and puree. In the casserole used for the onions, saute the chopped pepper in the remaining tablespoon of butter for 1 or 2 minutes and return the puree and the reserved corn to the casserole, add the milk and remaining stock and whisk together. To serve, reheat the soup and garnish with a few threads of saffron and the chile-coriander cream.

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  (5 3/4 Stars!)
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