Cookstr.com

Fresh Corn Chowder

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This lovely soup accentuates the essence of fresh corn and red peppers.

Corn is particularly beneficial for the kidneys, and a tea made from brewing 1 cup dried kernels with 2 cups water is prescribed for kidney disease.

6 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursehot appetizer, side dish

Dietary Considerationhealthy

Equipmentblender, food processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesavory

Type of Dishchowder

Ingredients

  • 5½ cups low-sodium canned chicken broth
  • ½ cup dry white wine
  • 4 or 5 ears fresh corn
  • ¼ teaspoon freshly ground black pepper
  • Garnish
  • 3 red peppers
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ teaspoons red wine vinegar
  • 2 tablespoons minced scallion greens (optional)

Instructions

  1. Put the chicken broth, white wine, and corn in a heavy non-aluminum pot. Bring the liquid to a boil and skim the surface to remove any impurities. Reduce the heat to medium and cook for 25 to 30 minutes. Using a pair of tongs, remove the corn and set aside to cool.

  2. While the corn is cooking, preheat the broiler and arrange the peppers on a cookie sheet. Place about 3 inches under the broiler and broil, turning them occasionally, until their skins char and blister on all sides. Remove and place them in a paper bag, closing the bag. After 15 minutes, using a paring knife, peel away the skin. Cut open the peppers; core and seed them.

  3. Cut the kernels from the corn cobs (there should be about 3 cups) and puree with some of the chicken broth in a blender or a food processor fitted with a steel blade. Add the corn puree to the chicken broth and season with salt and pepper. Heat until hot over medium heat.

  4. In a blender or a food processor fitted with a steel blade, puree the peppers until smooth and foamy, about 5 minutes. Add salt, pepper, and wine vinegar to taste.

  5. When the corn soup is piping hot, ladle it into soup bowls. Spoon 2 tablespoons of the pepper puree on top of each serving. Using the tip of a knife, make points at equal intervals drawing out points like a star. Sprinkle the top with the scallion greens, if using them, and serve.

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