Wednesday, June 20, 2007

recipe: corn chowder


  • 6 tablespoons unsalted butter
  • 4 garlic cloves, minced6 shallots (or 1 small onion), chopped
  • 1 fresh jalapeno pepper, roasted (over a stove flame), peeled, seeded and minced
  • 2 cups chicken stock (if not homemade, use Swanson organic)
  • 6 cups corn kernels (frozen or fresh)
  • pinch of salt
  • 2 cups cream
  • chopped cilantro (for garnish)
  • sour cream (for garnish)
Melt the butter in a large saucepan and saute the garlic and shallots until tender. Stir in the jalapeno pepper and cook a minute longer.

Add the stock and corn to the saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.

Using a potato masher, mash the soup to soften and break up the corn mixture. Season with salt and add the cream. Reheat thoroughly but do not allow the soup to come to a boil. Serve hot topped with cilantro and a dollop of sour cream.

*makes 4 dinner servings
*for a complete meal, serve with good bread and a simple green salad vinagrette

Martha Stewart Living Cookbook

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