Posts Tagged ‘Corn’

Corn & Roasted Poblano Chowder

Sunday, October 17th, 2010

I must come clean. I made this soup a few weeks ago and, in my haste, threw it directly into the freezer before writing about it. Not even one picture was snapped during its creation. I’ve had a number of “bigger issues” to focus on of late and I’m afraid I didn’t give this delectable soup its due. But it such a delicious dish – I felt the need to share. So – please forgive me for posting about this at the end of corn season. And for using a few stock images in place of the pictures I usually take myself. Hopefully your enjoyment of this chowder will more than make up for my behavior J

Fresh corn is easily at the top of my “favorite vegetables” list. Perhaps even my “favorite food” list. I ate it throughout the summer – fresh off the cob, roasted on the grill, stirred into casseroles. Sadly, I didn’t get around to making my favorite – fresh corn pudding. Next year… But I did manage to make a big batch of comforting soup.

The corn at the farmer’s market was ridiculously inexpensive so I bought about 12 ears and made a triple batch of Corn & Roasted Poblano Chowder. This is a lighter version than many I’ve tasted. Absent is the heavy cream and crispy bacon that grace many traditional chowders (both would be tasty additions should you want a more decadent bowlful). I wanted the corn to be the star – so I kept the fat content to a minimum and intensified the flavor – and the heat – by adding roasted poblano peppers.

Another trick – making my own stock. A friend recommended I reserve the cobs after removing all the kernels and throw them into a stock pot with some onions, carrots and whatever other vegetables I had on hand. I added the tops of the leeks I had laying around, covered everything with water and let it simmer for a few hours. After straining, I was left with a lightly sweet and savory vegetable broth that I froze for use throughout the winter.

The result of all this simmering and stewing is a healthy bowl of comfort food. Perfect for these crisp, cool days. Now I just need to find the perfect corn bread recipe to accompany it. Stay tuned!

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Corn & Roasted Poblano Chowder

Yield: 6 servings

  • 2 large poblano peppers
  • Olive oil cooking spray
  • 2  tablespoons  butter
  • 1  tablespoon  olive oil
  • 1 1/2  cups coarsely chopped leek (about 1 large)
  • 1 small yellow onion, finely chopped
  • 1/2  cup finely chopped red bell pepper
  • 2  cups milk
  • 3  tablespoons all-purpose flour
  • 3  cups vegetable or chicken broth
  • 2  cups  fresh corn kernels (about 4 ears)
  • 2  pounds  cubed peeled Yukon gold or red potato
  • 1  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • Small bunch fresh cilantro (optional)

Instructions

Turn on the broiler. Liberally spray peppers with olive oil spray and place on foil-lined pan. Place under broiler for approximately 10 minutes – turning every few minutes to ensure even roasting. Once they are blackened – remove and place in brown paper bag and let sit for 10-20 minutes. Once cooled – remove all the blackened skin, cut open and remove seeds and cut into a small dice. Set aside.

Heat butter and oil in a large pot over medium heat. Add leek, onion and bell pepper; cook 4 – 6 minutes or until vegetables are tender, stirring frequently.

Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to the pot, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Stir in roasted poblano peppers. Reduce heat, and simmer 20 minutes or until potato is tender.

Serve with chopped cilantro.

Fresh Zucchini & Corn

Monday, June 14th, 2010

I love versatile recipes. Ones that can be used throughout the year – that are appropriate for gray, rainy days as well as warmer, sunny ones. For the past weeks, until just a few days ago, it’s been grim here in Seattle. Endlessly wet. What seemed like a record-breaking number of back-to-back rain-filled days. A warm, soothing casserole seemed in order, so I whipped up some Zucchini, Corn & Black Bean Enchiladas. And I was all ready to write about them this weekend when, lo and behold, the sun returned. Spring has arrived – just in time for summer. No complaints here – but it feels improper to be writing about steaming casseroles today. So I am thrilled that the recipe I was intending on sharing is so adaptable.

Zucchini and corn are coming into their prime. Though Seattlites really need to wait until July for the locally grown variety, both are becoming more abundant, and affordable, at the grocery store. And I always equate my first taste of sweet, fresh corn with the true beginning of summer. It’s tough to beat right off the cob, but I love incorporating it into salads and other dishes. And this recipe is no exception. The sweet, crisp burst of the kernels serve as a perfect complement to the soft, savory mouthful of the zucchini and black beans.  This is a recipe in which I would have to insist that fresh corn is used – frozen just won’t cut it I’m afraid.

Back to the versatility aspect. As I mentioned, the main filling can be used in a delicious casserole or individual enchiladas. But on days like today, when it seems a shame to turn on the oven, scooping the mixture into slightly warmed corn tortillas is an excellent alternative. Top it with a dusting of queso fresco, a few sprigs of fresh cilantro and a squeeze of lime and you’ve got an amazingly tasty, and healthy, summertime soft taco.

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Zucchini, Corn & Black Bean Filling

 Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 8 cloves garlic, minced
  • 4 medium zucchini, diced into small cubes
  • 2 large ears of corn
  • 1 can black beans, rinsed
  • 1 small can diced green chilies
  • 2 tablespoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon crushed red pepper
  • 1 small bunch cilantro, coarsely chopped
  • Zest and juice of 1 lime

Instructions

Heat olive oil in a large sauté pan over medium heat. Add diced onion and sauté for about 5 minutes. Add minced garlic and continue to cook for about 3 minutes – until soft. Add zucchini and sauté with onion and garlic for another 3-4 minutes. Add the cumin, chili powder, garlic salt and crushed red pepper. Continue to cook over low heat for approximately 5 minutes.

Add the black beans and diced green chilies and mix thoroughly.

Husk the corn and remove all the kernels by cutting down the sides of the cobs. Add the kernels to the zucchini and black bean mixture. Turn off heat and fold in the chopped cilantro and lime zest and juice. If there is a lot of liquid, continue to cook on low heat for about 5 minutes – allowing most of the liquid to evaporate.

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Enchilada Casserole

You can easily an enchilada casserole by using the Zucchini, Corn & Black Bean mixture above and following a few simple steps:

Ingredients

  • Zucchini, Corn & Black Bean mixture
  • 1 19-ounce can enchilada sauce
  • 10 medium corn tortillas
  • Vegetable oil spray
  • 1 cup shredded pepper jack cheese

Instructions

Heat oven to 350 degrees.

Spray the bottom of a 9×13 glass casserole pan with cooking spray. Spoon in about 1/3 cup of enchilada sauce and coat the bottom of the pan. Layer two whole tortillas and cut an additional tortilla and fit it in so the bottom of the pan is covered. Spoon 1/2 the Zucchini, Corn & Black Bean mixture over the tortillas. Drizzle another 1/2 cup of sauce over the top. Sprinkle with 1/3 cup of the cheese. Layer another two whole tortillas and cut an additional tortilla to fit in. Spoon over the remaining Mixture. Cover with remaining tortillas and pour remaining sauce over to cover well. Sprinkle remaining cheese over the top.

Cover with foil and bake for 20 minutes. Remove foil and bake another 15-20 minutes, or until bubbling slightly.

Top with sour cream and fresh cilantro (if using).