V. Planet: Corn And Tomato Chowder

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* Exported from MasterCook *

 

Corn And Tomato Chowder

 

Recipe By : Vegetarian Planet by Didi Emmons, page 104

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 cups chopped onions

2 teaspoons finely minced garlic

4 ears corn

3 1/2 cups whole milk

2 tablespoons tequila

3 tablespoons chopped cilantro

1/2 jalapeño pepper

OR 1 or 2 Thai chile peppers -- minced

2 ripe tomatoes

cut into 1/2-inch pieces

1/2 teaspoon salt -- or more, to taste

fresh-ground black pepper -- to taste

 

Serves 4

 

Although this is a chowder, it is very light and refreshing, since it

contains milk but no cream or flour. The soup is also quick to make - the

only difficulty may be finding fresh corn on the cob. You can substitute

frozen corn but the crunchy and sweet taste of fresh corn really makes a

difference in this soup.

 

1. In a large saucepan, heat the olive oil over medium heat. Add the

onions and the garlic, and cook them, stirring frequently, for 5 minutes or

until the onions have softened.

 

2. While the onions and garlic are cooking, shuck the corn, and cut the

kernels off the cob. Then hold the cobs vertically, one by one, and scrape

down the sides, collecting the milky solids that are still on the cob. Add

these and the kernels to the saucepan with the onions and garlic.

 

3. Add the milk, bring the mixture to a simmer, and let it simmer lightly

(do not boil) for 10 minutes. Add the tequila, cilantro, and chile

peppers, and continue to simmer for 5 minutes more. Take the soup off the

heat. Add the tomatoes, salt, and pepper. Ladle the soup hot into

bowls. If you want to reheat it, do so gently, or it may break down and

separate.

 

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