Corn Poblano Soup

 

This was a tasty bowl of soup.  I've made a Thai version eons ago and decided to switch up the flavor profile to something more keeping with the Southwest area of the USA.

Poblano peppers have a nice mellow heat with an intense pepper flavor, a bit grassy even that plays well with corn.  Top it with some garlicy croutons and a dollop of sour cream and you are set.  You can even make it vegan by using veggie broth instead of chicken broth.

Corn Poblano Soup

• 2, 1 pound bags  frozen sweet corn (I use HEB super sweet)-thawed
• 2 fresh Poblano peppers
• 2 to 3 cups chicken stock
• 1/2 small sweet onion minced
• 1 clove minced garlic
• salt and pepper to taste
• 2 T olive oil

Char the Poblanos over gas burner or in broiler until skin is black and bubbly.  Place in a plastic bag to steam and loosen the charred skin for 20 minutes,   At end of the steam period remove the charred skin, a paper towel used as a scraper makes quick work of this task.   Slice and dice the poblano and set aside.

In large stock pot add olive oil, onion and garlic.  Sautee over medium heat until fragrant and translucent.  Add one bag of thawed corn.  Sautee until warmed through and some of the kernels have darkened. 

Remove corn mixture from heat and pour into blender.  On a liquefy setting add 2 c broth and whiz until smooth.  Add additional broth as needed to get to your desired soup consistency.  Return to stock pot.

Over medium heat add remaining bag of corn and the reserved diced poblanos,  Stir together and reduce heat to simmer once it has started to bubble.  Test for Salt and Pepper and add as needed to suit your tastes. Simmer 15 minutes until heated through.   Store leftovers in the fridge up to 3 days.

Thai Corn Chowder

This recipe is a great one for something fast with minimal steps. Not quite stupid easy and does make a bit of a mess as you need the blender and its just one more thing that needs to be washed. Not a pain in the backside kind of mess, just extra clean up but well worth it.

I use the already minced lemon grass, but the dried stuff can be used just as well. I think the minced in the tube just has a bit more of a lemon back note that is easier to detect and adds a fresher grassiness to the dish that is absent in the dried. Not everyone can easily find the already minced, including me, so the dried is a good enough substitute.

Thai Corn Chowder

• 2 16 oz bags frozen corn - thawed
• 2 cans chicken broth
• 1 onion diced
• 1 red jalapeno pepper thinly sliced
• 1 T minced garlic
• 2 T lemon grass puree (or equal dried)
• 2 T cilantro finely chopped
• 1/8 t cayenne pepper
• Salt and pepper to taste

Lightly coat bottom of pan with olive oil and sweat the onions until translucent. Add onion to blender with 1 can broth, 1 bag of corn and cilantro. Process until nearly smooth.

Add a little more oil to the bottom of the pan, add lemon grass, jalapeno slices and garlic. Cook over low heat 30 seconds until the garlic is just starting to turn clear. Stir constantly so as to not burn the garlic. Add the corn puree, cayenne and remaining bag of corn to the pan. Increase heat and bring to a boil then reduce to a simmer. Add remaining broth to thin to consistency you like in a chowder. (Starch content of the corn varies so you may need the entire can to get it to the right consistency). Test for salt and pepper. Simmer 5-10 minutes until heated through.

Corn and Basil Salad with a little apology

No, I haven't forgotten about this blog, I just have been so busy I've hardly had the time to work on new recipes let alone blog them.

This little recipe is a combination of a few I've seen on TV and in cooking light magazine in recent weeks. The better half wanted me to come up with a "corn salad" to put with grilled Salmon or similar. Since I smoked some salmon on a bed of red onion and basil I figured taking those elements and bringing them to the salad would sort of "marry" the two items flavor wise. It worked and as the better half says "This must be one of your go to recipes". High praise indeed.

Corn and Basil Salad

• 2 1 lb bags frozen corn thawed and drained
• cooking spray
• 1 T butter
• 1/2 C loosely packed, chopped fresh basil
• 1 small red onion, diced
• 3 T red wine vinegar
• 3T evoo
• 1/2 t fresh ground pepper
• 1/2 t coarse ground sea salt

Pre-heat a large skillet over medium-high heat. Spray with cooking spray and add butter. Add corn and saute for about 5 minutes or until a few kernels begin to brown. Stir occasionally. Remove from heat and cool to room temperature.

In mixing bowl add corn and remaining ingredients. Toss lightly until all combined. Serve at room temp or cold.

Chili Corn Chowder

Not exactly a cool winter day but I'll grab those soup nights while I can as soon enough it will be blazing hot.

Tonights soup is an adaptation of a very healthy soup from the Cooking Light Magazine. This one has a nominal bit of fat for flavor and to aid in the sautee at the beginning. I tend to like things with a bit of a kick so I do add in some chili powder and cayenne. Not enough so it burns out the back side, just enough so you feel a little heat at the back of the mouth.

Chili Corn Chowder

• 2 c fine diced cooked chicken breast
• 1/4 t Chili powder
• 2-3 pinches cayenne pepper
• 1 1/2 pound frozen corn
• 1/2 C fine diced celery
• 1/2 C fine diced onion
• 1/2 t salt
• 1/4 t fresh cracked pepper
• 1 T butter
• 1 can chicken or vegetable broth
• 1/2 c each finely sliced green onion and cilantro.

Toss chicken with chili powder and set aside.

In a large nonstick stock pot melt butter and add the celery, onion, salt and pepper. Cook until soft and just starting to carmelize, about 10 minutes. Stir often. Add 1 lb corn and broth. Over low heat cook about 15 minutes until corn is heated through. Remove from heat.

Take mixture and put in blender whizzing it on high until smooth. Pour soup back into your pan, add remaining 1/2 lb corn and reserved chicken. Heat over low about 10 minutes until warmed through and just starting to bubble. You may have to add 1/2 c or so of water at the end to get it to the desired consistency. Taste and adjust seasonings if needed. Serve hot garnished with the green onion and cilantro.

There you go a pretty easy and low fat soup. Just enough butter to brown and give it a little smoothness. Unlike typical chowders that are thickened with a roux and milk, cream or half-and-half this soup get's its thickening from the whizzed corn....a natural thickener. The end result is a very low fat chowder that is extremely tasty. Also, added bonus if you substitute vegetable broth and a clear cooking oil you'd be pretty close to vegan which helps when you are on a pipe cleaning diet.