Smoky Corn And Chili Chowder
Updated March 8, 2023
- Total Time
- 3 hours 40 minutes
- Rating
- Comments
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Ingredients
THE TIMBALES
1 cup low-fat yogurt
1 cup stone-ground cornmeal
½ teaspoon salt
1 teaspoon freshly ground pepper
5 cups fresh corn
2 tablespoons olive oil
1 large yellow bell pepper, roasted, seeded, deveined, peeled and minced
2 small poblano peppers, roasted, seeded, deveined, peeled and minced
THE CHOWDER
1 small onion, peeled and minced
6 poblano peppers, roasted, seeded, deveined, peeled and chopped
1 teaspoon minced fresh marjoram leaves
8 cups chicken broth, homemade or low-sodium canned
½ teaspoon salt
1 teaspoon freshly ground pepper
Nutritional analysis per serving (4 servings)
91 grams carbs; 22 milligrams cholesterol; 593 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 8 grams fiber; 1343 milligrams sodium; 25 grams protein; 27 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
Place the yogurt in a strainer lined with cheesecloth. Set aside to drain for 3 hours. This will become yogurt cheese. Bring 2 cups of water to a boil. Whisk in the cornmeal. Cook until creamy, about 25 minutes. Season with the salt and pepper. Set aside.
- Step 2
Heat a large cast-iron skillet until smoking. Add 2 ½ cups of the corn. Dry roast, stirring constantly, about 3 minutes. Set aside.
- Step 3
Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil. Cover the bottom of each with a thick layer of the cornmeal mixture. Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese. Top with the remaining cornmeal. Refrigerate for 2 hours.
- Step 4
Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes. Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth. Simmer for 3 minutes.
- Step 5
Remove from the heat and puree in a blender until smooth. Strain and ladle into 4 warmed soup bowls. Serve each with a timbale.
Private Notes
Comments
From the roasted poblanos, I am guessing.
...ummm, am I missing something? Where does the "smoke" come from? I can see this with fresh corn in the smoker, but not sure that's the intent. Can you please clarify? Thanks David
From the roasted poblanos, I am guessing.