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Ingredients
1 tablespoon unsalted butter
1 cup finely chopped onion
½ cup finely chopped sweet red pepper
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 pound boiling potatoes, peeled and diced
4 cups lowfat milk
2 cups fresh corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons chopped cilantro
Nutritional analysis per serving (6 servings)
38 grams carbs; 13 milligrams cholesterol; 215 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 4 grams fiber; 764 milligrams sodium; 9 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a heavy saucepan. Add the onion and sweet pepper and cook slowly until the vegetables are tender. Stir in the cumin and cayenne pepper.
- Step 2
Add the potatoes and milk to the saucepan. Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Coarsely mash the potatoes in the pot.
- Step 3
Stir in the corn, bring to a simmer, and cook five minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.
Private Notes
Comments
Very easy to make and customizable. We used frozen corn and it was good. Served with sausage. It might be good to add some greens like kale or collards. But it’s full of flavor. I would consider even cutting the milk in half and replacing with stock or broth to make it more soupy and less milky. A key step is to season with S&P at ALL steps not just at the end!!!!!
Made it just as written. I would make it again, adding a bit of cream to the finished chowder just to loosen it up a bit and add some richness.
It's only fair to say that there's nothing specially autumnal about this chowder. Here in Jersey, sweet corn is a bit past its prime in Fall. I agree with Gail, the extra richness of some cream helps flavours to bloom. Consider adding some ground or toasted coriander along with the cumin.
If you have, alas, friends or family who simply won't countenance fresh cilantro, pass it separately in a bowl as a garnish.
And I would thin it a bit. Very tasty. Used garlic chives as a garnish and omitted the cilantro.
Very easy to make and customizable. We used frozen corn and it was good. Served with sausage. It might be good to add some greens like kale or collards. But it’s full of flavor. I would consider even cutting the milk in half and replacing with stock or broth to make it more soupy and less milky. A key step is to season with S&P at ALL steps not just at the end!!!!!
I did not use the red pepper and I think it tastes wonderful without it.