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Indian Summer Corn Chowder

Source of Recipe


Chef Brian Johnson






List of Ingredients



• 3 large red bell peppers
  
• 2 jalapenos
  
• 6 cloves garlic
  
• 3 quarts fresh corn kernels
  
• 1/2 cup lime juice
  
• 2 tsp salt, divided
  
• 1 can light coconut milk
  
• 1 Tbsp butter
  
• 1 quart chopped leeks
  
• 3 cups chopped onions
  
• 2-1/2 Tbsp grated ginger root
  
• 1/2 bunch cilantro
  
• 3 quarts water
  
• 2 cups peeled, diced red potato
  
• 1/4 tsp cayenne pepper
  
• 1/4 tsp white pepper
  
• 2 cups diced zucchini
  
• 2 cups diced carrots
  






Instructions



1. Roast the red bell peppers on a grill until the skins begin to blacken, watching carefully so as not to burn. Place the grilled peppers in a large bag and let steam for 10 minutes. Once the peppers have cooled, peel, and discard the skin and seeds. Dice the bell peppers, and mince the jalapenos and garlic; combine.
   
   
2. Combine the corn kernels, lime juice, 1 teaspoon salt and the coconut milk in a large stock pot; bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat; strain through a colander into a large bowl, reserving the broth, corn and cooking liquid.
   
   
3. Melt the butter in large stockpot over medium heat. Add the leeks, onion, ginger and cilantro sprigs. Saute for 5 minutes. Remove half of the onion-leek mixture and reserve.
   
   
4. Add half of the corn mixture, the diced potatoes, cayenne pepper, white pepper, remaining salt and three-quarters of the amount of water. Bring to a boil; reduce heat to a simmer.
   
   
5. While the soup is cooking, puree the remaining corn mixture with the remaining water in a blender until smooth. Add the pureed corn, reserved cooking liquid, roasted red bell peppers, carrots and zucchini to the pot and simmer for 20 minutes longer. Taste and adjust seasonings, if needed.
   
   (For a special evening, add some freshly grilled shrimp before serving.)
   
   Serves 6 to 8