Indian summer corn chowder

10 Servings

Ingredients

Quantity Ingredient
1 large Red bell pepper
1 large Jalapeno pepper
2 Cloves garlic
3 cups Fresh corn kernels
½ cup Shredded sweetened coconut
¼ cup Fresh lime juice
1 teaspoon Salt, divided
14 cans Light coconut milk, (1 can)
2 teaspoons Butter
2 cups Chopped leek, (2 medium)
1½ cup Chopped onion
1 tablespoon Grated peeled gingerroot
4 Cilantro sprigs
4 cups Water
¾ cup Chopped peeled red potato
⅛ teaspoon Ground red pepper
⅛ teaspoon White pepper
1 cup Diced carrot
1 cup Diced zucchini
2 tablespoons Chopped fresh cilantro

Directions

Cut bell and jalapeno peppers in half lengthwise; discard seeds and membranes.

Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Add garlic to pan. Broil 9 minutes or until peppers are blackened and garlic is roasted, turning garlic occasionally (do not turn peppers).

Place peppers in a zip-top heavy-duty plastic bag and seal; let stand 15 minutes. Peel peppers. Dice bell pepper, and mince jalapeno and garlic; combine and set aside.

Combine corn, coconut, lime juice, ¼ teaspoon salt, and coconut milk in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; strain through a colander into a large bowl, reserving both the corn mixture and the liquid mixture.

Melt butter in a saucepan over medium heat. Add leek, onion, gingerroot, and cilantro sprigs; saute 3 minutes. Add 1-½ cups reserved corn mixture, ½ teaspoon salt, water, potato, red pepper, and white pepper; bring to a boil, and cook 3 minutes. Reduce heat, and simmer, uncovered, 15 minutes.

Place half of mixture in a blender; process until smooth, and return to pan. Add the remaining corn and liquid mixtures; bring to a simmer. Add bell pepper mixture, remaining salt, carrot, and zucchini; cook 15 minutes.

Yield 10 servings (serving size: 1 cup).

Per serving: 353 Calories; 14g Fat (35% calories from fat); 15g Protein; 46g Carbohydrate; 48mg Cholesterol; 412mg Sodium Serving Ideas : Ladle into bowls; top with chopped cilantro.

NOTES : From Chef Michael Foley, owner of Printer's Row restaurant in Chicago.

Recipe by: Cooking Light, Sept. 1995, page 90 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.

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