This Smoky Corn Chowder is a Southwestern soup that uses its own ingredients first for stock.
Smoky Corn Chowder
Servings
4 Servings
Ingredients
- 4 corn cobs
- 1 onion peel
- 4 garlic clove shells
- 1 heel celery
- 3 tips carrots
- 1 onion chopped
- 4 ears corn removed from the cob
- 4 cloves garlic
- 2 ribs celery chopped
- 3 carrots chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons grapeseed oil
- 2 tablespoons smoked paprika
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1/2 teaspoon chipotle powder
Instructions
- Boil in corn, onion, garlic, celery and carrots in 8 cups water until reduced by half, about one hour. Stock should have a strong corn flavor. Set aside
- Heat soup pot to medium-high. Add oil, then onion.
- Cook onion for about ten minutes until soft and lightly golden.
- Add corn, garlic, celery, and carrots, and sauté for several minutes until slightly caramelized.
- Add dry spices, and cook for an additional minute.
- Add stock. Bring to a boil, then reduce to a simmer and cook until veggies are soft, about 25 minutes.
- With an immersion blender or by placing half of soup into a stand blender, blend soup until about half its contents are creamy. This will give the soup a chowder feel with no dairy or dairy substitutes needed.
- Add chopped cilantro immediately before serving.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW
you are completely correct! heels, tips and dont forget shells of garlic! the first part of the recipe is all about making a good vegetable/corn stock. I would use 6 corn cobs, 3 ribs celery, rough chopped, 3 medium carrots rough chopped, i whole bulb of garlic cut in half to expose the cloves and 1 onion, rough chopped.
in the next part of the recipe for the soup: corn niblets removed from cob etc….
I apologize for the wording and will clean up this recipe which should give you a hearty and smoky corn soup. Enjoy!
What’s “1 heel celery” ??? I have never heard this expression or seen it in a recipe ever. Is it the white bottom of 1 rib of celery???
Similarly, what is “tips of carrots”?? The part where the greens grow or the other end? And how long is a tip supposed to be?