SMOKY CORN AND CHILI CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 3h40m
Yield Four servings
Number Of Ingredients 14
Steps:
- Place the yogurt in a strainer lined with cheesecloth. Set aside to drain for 3 hours. This will become yogurt cheese. Bring 2 cups of water to a boil. Whisk in the cornmeal. Cook until creamy, about 25 minutes. Season with the salt and pepper. Set aside.
- Heat a large cast-iron skillet until smoking. Add 2 1/2 cups of the corn. Dry roast, stirring constantly, about 3 minutes. Set aside.
- Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil. Cover the bottom of each with a thick layer of the cornmeal mixture. Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese. Top with the remaining cornmeal. Refrigerate for 2 hours.
- Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes. Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth. Simmer for 3 minutes.
- Remove from the heat and puree in a blender until smooth. Strain and ladle into 4 warmed soup bowls. Serve each with a timbale.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 17 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1357 milligrams, Sugar 28 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asraful Isalmarif
[email protected]This chowder was bland and lacked flavor. I think I would add more spices next time.
Vikash Kumar
[email protected]This chowder was a bit too smoky for my taste. I think I would use less smoked paprika next time.
Kalam Aarya
[email protected]I added some chopped green chiles to this chowder for a little extra spice. It was delicious!
Allegra Van
[email protected]This chowder is so hearty and filling. It's perfect for a cold winter day.
Arbaz sidhu
[email protected]I made this chowder for a party and it was a big hit! Everyone loved the unique flavor combination.
Ludwing Moreno
[email protected]This chowder was a great way to use up leftover corn. It was easy to make and very flavorful.
Pete Scott
[email protected]I followed the recipe exactly, but my chowder turned out way too thick. I had to add more liquid to thin it out.
Goggr5
[email protected]This chowder was easy to make, but it didn't turn out very well. The texture was grainy and the flavor was off.
Atukunda Shinah
[email protected]This chowder was bland and lacked flavor. I think I would add more spices next time.
Farzana Suleman
[email protected]This chowder was a bit too smoky for my taste. I think I would use less smoked paprika next time.
Zahid Soomro
[email protected]I added some chopped green chiles to this chowder for a little extra spice. It was delicious!
player unique
[email protected]This chowder is so hearty and filling. It's perfect for a cold winter day.
Komal Ahmed143
[email protected]I love the smoky flavor in this chowder! It's a great way to use up leftover corn on the cob.
Donald
[email protected]This chowder was easy to make and turned out great! The flavors were well-balanced and the chowder was very satisfying. I will definitely be making this again.
Susanna Benedict
[email protected]I made this chowder for a potluck and it was a huge success! Everyone loved the unique flavor combination and the chowder was gone in no time. I will definitely be making this again.
Daniel Tessema
[email protected]This chowder was a hit with my family! The smoky corn and chili flavors were perfectly balanced, and the chowder was hearty and filling. I will definitely be making this again.