Tuesday, August 2, 2011
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
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.