Corn Chowder

By Peggie

Bacon, chipotle and paprika bring hints of smokiness and spice to this silky corn soup, while lime and coriander leaves add zest. To easily remove the kernels from the corn cobs, stand them up in a bowl and use the back of a knife to scrape them down.

Ingredients

• 2 tbsp (30 mL) vegetable oil, divided
• 1 cup (250 mL) chopped onions
• 1 tsp (5 mL) minced garlic
• 2 ears corn, about 2 cups (500 mL) of kernels, reserving corn cobs
• 2 1/2 cups (625 mL) chicken stock
• 1 tsp (5 mL) finely chopped chipotle in adobo
• Pinch smoked Spanish paprika
• 1 tbsp (15 mL) coriander leaves
• 1/2 tsp (2 mL) lime zest
• GARNISH
• 2 slices smoked bacon, chopped, about 1/3 cup (80 mL)
• 1 cooked red potato diced, about 1/2 cup (125 mL)
• 1/4 cup (60 mL) red bell pepper, diced
• 2 tsp (10 mL) chopped coriander leaves

Preparation

Step 1

1. Heat 1 tbsp (15 mL) oil in soup pot over medium heat. Add onions and sauté until soft, about 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add corn kernels and sauté until golden brown, about 3 minutes. Add chicken stock, reserved corn cobs, chipotle and paprika.

2. Simmer, occasionally stirring corn until tender, about 10 minutes. Remove and discard corn cobs.

3. Transfer all but ½ cup (125 mL) of the corn mixture to a blender, add coriander and lime zest and purée until smooth. Return to pot. Stir in reserved corn mixture.

4. Heat remaining oil in a small skillet over medium heat and add bacon. Sauté until it releases its fat, about 3 minutes. Add potatoes and peppers and cook for 2 minutes or until soft.

5. Spoon hot soup into 2 bowls and top with potato-pepper mixture. Garnish with coriander and serve with Fry Bread (recipe follows).