Here is a great recipe to take advantage of the delicious fresh corn available at farm stands right now. It's Cheddar Corn Chowder, a healthy recipe from Martha Stewart. I made it this weekend for my guests and they loved it!
Cheddar Corn Chowder
Ingredients:
2 T olive oil
1 med finely chopped yellow onion
1 finely chopped celery stalk
1/2 t. ground coriander
1/4 t. ground cumin
1/8 t. cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, cut into cubes (Martha removes the peels, but I don't!)
2 c. chicken broth (low sodium, low fat)
1 c. nonfat or 1% milk
3 c. fresh corn kernels (about 6 ears of corn)
salt and pepper to taste
2 oz. sharp white cheddar cheese, grated
Heat oil in a pot over medium heat, add onion and cook for about 4 minutes. Then add celery and cook for 4 more minutes. Add coriander, cumin and cayenne. Raise heat to med-high and add wine. Cook until most of the liquid has evaporated (just a couple of minutes). Then add potatoes, chicken broth and milk. Bring to a boil. Reduce heat and simmer for about 15 minutes.
Add corn and cook for 3-4 minutes. Remove from heat. Put 2 cups of slightly cooled soup into a Cuisinart and puree. Return puree to the pot and stir into the soup. Warm up the soup again, season with salt and pepper. When serving, top the soup with a sprinkle of sharp cheddar cheese.
Tip from Penelope: Before cutting the corn kernels off the cob, cut the ends so they're perfectly flat. This makes it much easier to chop the kernels off the cob.
Enjoy!
Happy Day,
Penelope
Posts
