Emerald Corn Chowder
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 large fresh poblano peppers or 1 large green bell pepper, coarsely chopped
- 3 cloves garlic, finely chopped
- 2 cups fresh or frozen corn kernels, divided
- 2 (14-ounce) cans chicken broth, divided
- 3 tablespoons masa harina or cornmeal
- 1/3 cup water
- 1/2 cup whipping cream or half-and-half
- 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
Preparation
Heat oil in a large saucepan over medium heat. Add onion, poblano peppers, and garlic and cook until tender, about 5 minutes. Place mixture in a food processor or blender along with 1 cup of the corn and about 1/2 cup of the chicken broth; process until smooth, adding more broth if needed to puree thoroughly.
Pour mixture back into saucepan and stir in remaining broth; cover partially and simmer over medium-low heat for 30 minutes, stirring often. In a small bowl, mix the masa harina with water, making sure there are no lumps; stir in to soup and continue stirring until soup thickens, about 5 minutes. Stir in cream, the remaining 1 cup corn, TABASCO® Green Sauce, and salt. Return to a simmer; remove from heat and stir in cilantro.
Makes 4 servings.
Note: For a heartier soup, stir in 1 1/2 cups shredded cooked chicken when adding cream, or top each serving with shredded Monterey Jack cheese.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above: