Thursday, August 26, 2010
summer corn chowder with jalapeno & pan-roasted tomatoes
Put this season's sweet, crisp delicious crop of corn to good use. This chowder is fast, filling and full of the flavors of summer. Makes for a light lunch or dinner, no cream included!
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 onion, diced
3 ears of fresh corn, kernels shaved off (divided), save the ears for the broth
1 cup diced potato (divided)
1 cup diced zucchini or summer squash
1/2 toasted jalapeno pepper (seeded and minced)
3 cups low-sodium chicken or vegetable broth
1 tsp salt
fresh ground black pepper to taste
chopped cilantro and extra minced jalapeno for garnish
*pan-roasted yellow and red cherry tomatoes for garnish
In a large, heavy pot, saute garlic and onion in olive oil over medium-high heat for 2 to 3 minutes. Add in 1 1/2 cups corn kernels, 1/2 cup potato and zucchini or squash and saute for about 5 to 10 minutes until lightly browned. Meanwhile, puree the remaining 1 1/2 cups corn and 1/2 cup of potato with 2 tablespoons of broth in a blender.
Add in shaved ears of corn, jalapeno, broth, corn-potato puree and salt and pepper. Bring to a boil and lower heat, simmer for 20 minutes.
Remove ears of corn from the pot and discard. Simmer an additional 15 to 20 minutes. Garnish with roasted tomatoes, cilantro and jalapeno and serve.
*pan-roasted tomatoes: heat 2 teaspoons olive oil in a large saucepan and add in tomatoes -- if they're slightly larger, halve them or if little babies, leave them whole. Pan-roast on medium heat for about 20 to 30 minutes until tomatoes burst/shrivel.