Saturday, April 3, 2010

Corn chowder with roasted corn guacamole

Corn chowder with roasted corn guacamole
Yummy, you can make this again were the words from my 3year old, I should add a very picky 3year old. The disclaimer is that he did not have the guacamole just the chowder. I have to admit that the presence of all this corn in the recipe did make me skeptical. I love corn but even I have to admit that there is a limit to these good things.

You can tell I have been under the weather because I followed this recipe just to the last step, no modifications or additions. I'm still undecided on the chowder part it was delish and very filling but not sure if it warrants a second go ? Now the guacamole, I can see that on either grilled chicken or fish so that may be an upcoming post.

Roasted Corn Guacamole
Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
1 tablespoon olive oil
Salt and black pepper

1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped

Soup
Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
1 jalapeño, stemmed and chopped
Salt and black pepper

1 1/2 cups chicken broth
Cilantro sprigs, to garnish

Roast the Corn for the Guacamole
Preheat the oven to 450°F or 240c. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Prepare the Corn for the Soup
Put the kernels (fresh or frozen and defrosted) in a blender.
Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Simmer the Soup
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Finish the Roasted Corn Guacamole
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Serve and Garnish
Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.


2 comments:

Lisa Rosenberg said...

Looks delicious! I always like soup myself as they are easy leftovers or freeze and eat later foods.

Wheels and Lollipops said...

This one froze quite well actually. However my new love for this dish is the fact that the salsa goes great with grilled chicken.

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