Food > Recipe Directory > Courses/Meal Type > Soup > Corn and Lime Chowder
Corn and Lime Chowder Recipe
Corn and Lime Chowder
Ingredients
- 6 cobs fresh corn (or 5 cups/1.25 L frozen corn kernels)
- 2 tbsp (30 mL) peanut or vegetable oil
- 2 cups (500 mL) chopped sweet onion
- 1/2 cup (125 mL) chopped fresh coriander
- 2 jalapeño peppers, seeded and chopped
- 1 tbsp (15 mL) chili powder
- 3/4 tsp (4 mL) grated lime rind
- 3 cups (750 mL) vegetable stock
- 2 tomatoes, peeled and chopped
- 3 tbsp (45 mL) lime juice
- 3/4 tsp (4 mL) salt
Preparation
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.
- Serving(s)
- 8 to 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 126 |
| Protein | 3 g |
| Fat (total) | 4 g |
| Sat. Fat | 1 g |
| Carbohydrate | 23 g |
| Fibre | 3 g |
| Sodium | 386 mg |
| Calcium | 1 % RDI |
| Iron | 6 % RDI |
| Vitamin A | 8 % RDI |
| Vitamin C | 27 % RDI |
| Folate | 20 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2005
Comments
get your
Download of the Month
Weekly meal budget tracker
Could you cut your grocery bill without sacrificing nutrition, variety and taste? Find out by pricing out how much you're spending on your average dinner meal.
Download now!Contests
Partners
Transcontinental Media contact information
Médias Transcontinental
- Street Address
- 1100 Boulevard René-Lévesque Ouest
- Extended Address
- 24th floor
- Locality
- Montréal
- Region
- QC
- Country
- CA
- Postal Code
- H3B 4X9
- Latitude
- 45°29' 55" N
- Longitude
- 73°34' 13" W
- Work
- +1 514 392 9000
- Fax
- +1 514 392 1489