Wednesday, October 13, 2010

Recipe: Roasted Corn Chowder

Annemarie posted last week that she made a great gluten-/dairy-free corn chowder. The original recipe is from Gluten-free Goddess.  I made it last night and I have to say I was quite pleased.  :)  I was a little heavy-handed with the spices, so it came out a little bit hot but it was a nice alternative to my current chicken-noodle/minestrone repetoire.  I never thought of putting sweet potatoes in a soup, but they were great... and they're easily becoming one of our diet staples lately.

I made some changes for E so it would also be tomato free (made his in a separate pot with no tomatoes) and that came out great too.  Here's my modified version of her recipe (which in truth, is mostly the same as the original but I've broken the prep into steps for myself so I can easily make it again next time).

Gluten Free Goddess' Roasted Corn Chowder Recipe with Chicken, Lime and Cilantro
(with full credit to its original poster!)

1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder, to taste
a dash of cayenne pepper
a dash of garlic pepper, to taste
4-5 cloves fresh garlic, pressed
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Fire Roasted Diced Tomatoes*
1 cup seeded, chopped fresh tomatoes*
4 oz. can of chopped roasted green chiles
1 quart vegetable broth
1 14-oz can coconut milk (unsweetened)
2 rounded cups cooked chicken
Sea salt and ground pepper, to taste

To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes

1.  Roast corn cobs on the BBQ.  Let them cool, then slice corn off cobb.
2.  Peel and dice sweet potato.  Chop onion and press garlic.
3.  Seed and dice tomatoes.
4.  Heat the olive oil in a large soup pot over medium heat and stir in the cumin and chili powder; cook for one minute to infuse the oil with spice.
5.  Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.
6.  Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about 20 minutes or so.
7.  Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper. Heat through gently.
8.  Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice.

Serves 6-8.

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*Also good without tomatoes, as I made it for Gluten-/Dairy-/egg-/tomato-free E.


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