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
