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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 130.6
  • Total Fat: 3.7 g
  • Cholesterol: 1.9 mg
  • Sodium: 246.3 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Summer Corn Chowder calories by ingredient
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Summer Corn Chowder

Submitted by: JABBER54

Introduction

from Chef Michael Foley of Printer's Row restaurant in Chicago to Cooking Light from Chef Michael Foley of Printer's Row restaurant in Chicago to Cooking Light
Number of Servings: 10

Ingredients

    1 large red bell pepper
    1 large jalapeno pepper
    2 garlic cloves
    3 cups fresh corn kernels
    0.5 cup shredded coconut
    0.25 cup fresh lime juice
    1 teaspoon salt, divided
    1 14-ounce can light coconut milk
    2 teaspoons butter
    2 cups chopped leeks (about 2 medium)
    1 tablespoon grated peeled ginger root
    4 cilantro sprigs
    4 cups water
    0.75 cup red potato, chopped
    1/8 teaspoon red pepper
    1/8 teaspoon white pepper
    1 cup diced carrot
    1 cup diced zucchini
    2 tablespoons fresh cilantro

Directions

Cut bell & jalapeno peppers in half lengthwise; remove seeds & membranes. Place skin side up on foil covered broiler pan with garlic cloves. Broil for 15 minutes 9only turn the garlic). Place peppers in plastic bag and close for 15 minutes. Peel of skins & discard. Chop together peppers & garlic; set aside.

Combine corn, coconut milk, lime juice, 1/4 tsp salt and coconut in large pan; bring to boil; reduce heat & simmer uncovered for 10 minutes. Remove from heat; strain through bowl, reserving liquid and corn mixtures.

Melt butter in saucepan. Add leek, onion, ginger & cilantro sprigs; saute 3 minutes. Add 1.5 cups reserved corn mixture, 1/2 tsp salt, water, potato, red & white pepper; bring to boil & cook 3 minutes. Reduce heat, and simmer uncovered, 15 minutes. Place half of mixture in blender; process until smooth, and return to pan. Add remaining corn and liquid mixtures, bring to a simmer. Add bell pepper mixture, remaining salt, carrot & zucchini; cook 15 minutes---be careful it does not burn on the bottom. Remove cilantro sprigs. Ladle into bowls & top with chopped cilantro.

Make 10 1 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user JABBER54.






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