Dinner
Smoky Corn Chowder
Using grilled corn along with a variety of fall vegetables gives this recipe an unmistakable end-of-summer feel. Out of season, this soup can be made with frozen corn. In a large saute pan over medium-high heat, add 1 Tbsp (15 mL) canola oil. Add 3 cups (750 mL) of thawed corn kernels and sauté until they begin to char, about 5 minutes. Recipe courtesy of howtoeat.ca.
Updated
Ingredients
- 4 medium cobs of corn
- 2 Tbsp canola oil (30 mL)
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 red pepper, diced
- 1/2 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 1/4 tsp salt (1 mL)
- 1/2 tsp pepper (2 mL)
- 1 medium yellow potato, diced
- 4 cups sodium-reduced vegetable broth (1 L)
- 3 cups whole milk, divided (750 mL)
- 1/4 cup all-purpose flour (60 mL)
- 1 cup grated extra old cheddar cheese, optional (250 mL)
Directions
- Preheat a grill to medium-high heat. Place corn directly on grill, and using tongs, rotate every 30 seconds to 1 minute until all sides have an even number of charred kernels, about 5 minutes. Cool slightly, cut kernels off cob and set aside.
- In a large heavy-bottomed soup pot, heat 2 Tbsp (30 mL) canola oil over medium- high heat. Add onion, carrot and celery, and sauté, until slightly soft, 3 to 4 minutes. Add red pepper, jalapeño, garlic, salt and pepper, and sauté, for another 2 to 3 minutes.
- Add potato, broth, 2 1/2 cups of milk and reserved corn. Bring to a simmer and heat for about 10 minutes until potatoes are just cooked through.
- In a small dish, whisk remaining 1/2 cup of milk with the flour. Pour into soup pot and simmer until soup has thickened, about 2 minutes. Remove from heat and serve. Garnish with grated cheese, optional.
Nutritional Analysis
| Calories | 296 |
|---|---|
| Total Fat | 10.3 g |
| Saturated Fat | 3 g |
| Cholesterol | 13 mg |
| Sodium | 273 mg |
| Carbohydrates | 32.3 g |
| Fiber | 4 g |
| Sugar | 14.9 g |
| Protein | 8.5 g |
| Potassium | 689 mg |
