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| General Category : Soups and Stocks |
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| Food Group : Vegetables |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Boil/Simmer |
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| This seasonal, sweet and tart nondairy chowder is given a nice thick texture by puréeing some of the soup in a blender. |
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Ingredients
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6 cobs fresh corn (or 5 cups/1.25 L frozen corn kernels) |
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2 tbsp (30 mL) peanut or vegetable oil |
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2 cups (500 mL) chopped sweet onion |
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1/2 cup (125 mL) chopped fresh coriander |
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2 jalapeño peppers, seeded and chopped |
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1 tbsp (15 mL) chili powder |
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3/4 tsp (4 mL) grated lime rind |
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3 cups (750 mL) vegetable stock |
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2 tomatoes, peeled and chopped |
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3 tbsp (45 mL) lime juice |
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3/4 tsp (4 mL) salt |
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Preparation
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Remove corn from cobs. In saucepan, heat oil over medium heat; fry corn, onion, half of the coriander, jalapeño peppers, chili powder and lime rind, stirring, until onion is soft, about 10 minutes. Add stock and equal amount of water, tomatoes, lime juice and salt; bring to boil. Reduce heat and simmer for 15 minutes.
Transfer 4 cups (1 L) of the soup to food processor; purée until smooth (or let cool slightly and purée in batches in blender). Return to pan; bring to boil. Stir in remaining coriander; reduce heat and simmer for 1 minute.
Makes 8 to 10 servings.
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Nutritional information
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| Per each of 10 servings: about 126 cal, 3 g pro, 4 g total fat (1 g sat. fat), 23 g carb, 3 g fibre, 0 mg chol, 386 mg sodium. % RDI: 1% calcium, 6% iron, 8% vit A, 27% vit C, 20% folate. |
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Source
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Homemakers Magazine: September 2005
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