Corn Chowder
Serves 4
Fall soups, especially this one with made with fresh corn, are so comforting. This one has a Mexican twist with the addition of cumin and tomato. Feel free to make this version as spicy as you wish.
1 tbsp (15 mL) unsalted butter
1 ¼ cup (300 mL) diced onion
2 cloves garlic, finely chopped
1 potato, cut into ¼” (1 cm) dice
2 tsp (10 mL) ground cumin
½ tsp (2 mL) smoked paprika
½ a jalapeno pepper, finely diced
1 large tomato, unpeeled and diced into ¼” dice
2 cobs of corn (or about 1 ½ cups (375 mL) niblets), niblets removed with a knife.
4 cups (1L) chicken broth
2 cups (500 mL) 35% cream
salt and pepper, to taste
In a pot over medium-low heat, sauté the onion, garlic, potato in the butter until the onion and translucent and the potato is tender. Add the cumin and smoked paprika and toast the spices for 1 minute, stirring constantly. Add the jalapeno, tomato and the corn niblets along with the chicken broth. Using the back of a kitchen knife, scrape the remaining bits of corn off the cobs and into the pot. Bring the soup to a boil, reduce heat and simmer about 15 minutes.
Purée about ½ of the soup in a blender and return the mixture to the pot. Add the cream. Heat through and season to taste.
