Wednesday, February 29, 2012

Mexican Corn Chowder

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I try to keep weekday dinner simple but interesting. Some recipes are regular on my weeknight menu. For example , sandwiches. We love experimenting with various kinds of bread ranging from sliced sandwich bread to the rustic ciabatta and hamburger buns.Pair it with  different cheeses and vegetables and the possibilities are endless.
For the spreads I use hummus, store-bought or homemade pesto and sometimes mayo spiked with some indian spices.
We love fried rice and I try to use the nutty short-grain brown rice whenever i can. A small portion is very filling. Sometimes I throw in some tofu pieces along with the vegetables.
When i am craving for an indian meal I quickly put together a stir-fry and serve it with frozen chapatis. I use the ones from costco. It helps keep things sane when the world around is demanding more from you. ;)
These days am learning to make soups.Like this thick creamy corn chowder.Try out the canned chipotle peppers in adobo sauce. I usually transfer the chillies into a jar and store it in the refrigerator. These are very hot chillies so use a very tiny bit to start and gradually increase if needed.

Mexican Corn Chowder

Kernels from 3 ears of corn
1 C milk
3-4 garlic cloves
1/2 large red or yellow bell pepper chopped
1 medium onion chopped
1 tsp cumin powder
5-6 C vegetable stock
1 chili in adobo sauce ( seeds removed and cut )
salt to taste
oil to saute

  • Over medium heat combine the onion,garlic until soft. Add the bell pepper.
  • Then add the corn, stock,cumin powder,milk and chilli in adobo sauce. Let the whole thing come to a gentle boil. Reduce the flame and simmer for 10min.
  • Let this cool. Then process 3/4th of it in food processor. 
  • Add it back to the pot and let it boil. Add salt and  finely chopped cilantro.
  • Serve hot with some crusty bread.

Both of us totally loved this soup. Its so easy to make with a consistency reminiscent of the sweet corn soup that I love, only spicier and more filling.

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