Southwest Corn Chowder
I’m an Arizona gal at heart as well as by birth, so Southwestern flavors always make me feel a little nostalgic. But I also appreciate how citrus and chile can cut through heavy ingredients like cream and cheese, lightening up a dish that is classically very heavy. Brimming with corn, potatoes, peppers, cream, and hints of cilantro, chiles, and lime, this corn chowder is a bright and punchy twist on an old American summer favorite.
While I find that soups are pretty straight forward, I do think that there are few important things to remember technically while you’re making them. First, sweat your mirepoix veggies with salt to allow the flavors and juices to come out before adding stock. This just basically means to cover the pot and slowly cook the celery, onion, and carrot on medium low for about five minutes until the mixture is nice and juicy. While it’s a short and simple thing, sweating is a critical step in making a flavorful soup, and should not be skipped.
Second, be sure to adjust seasonings to your taste before serving. Even for recipes I’ve made a million times, I have to add more or less salt depending on the particular batch. There really is nothing worse than a bland soup, so do not be afraid to add more salt if needed, but also please go slowly. Once it’s added, you can’t take salt out. Finally, cook with the awareness that soup usually develops more flavor as it sits. Because of this I often make soups in advance to serve as quick lunches for the week or at a gathering.
Southwest Corn Chowder - Serves 6-8
Ingredients:
2TBS. olive oil
3 stalks celery, cleaned and sliced
3 medium carrots, peeled and sliced into rounds
1 large yellow onion, diced
1 red bell pepper, diced
1 small jalapeno pepper, seeded and finely diced
1 14oz. can diced tomatoes
1 tsp. each kosher salt, thyme, sage, and oregano
2 tsp. ground cumin
8 cups broth, chicken or vegetable
7-8 medium yukon gold potatoes, diced
2 1/2 cups frozen corn kernels
1 cup heavy cream
1/4 cup fresh cilantro leaves, chopped
Juice of 1/2 lime
Pepper to taste
1 1/2 cups shredded cheese (cheddar, mozzarella, or mild gouda)
Method:
Heat the olive oil in a large heavy bottom soup pot over medium heat. Add the onions, carrots, celery, and 1 tsp. kosher salt and stir. Cover with the lid and lower the heat to medium low. Allow the veggies to sweat for five minutes until very juicy.
Add the canned tomatoes, bell peppers, herbs, spices, and jalapeno. Cover and cook for a few minutes more. Add the broth and bring to a gentle boil. Simmer for 20 minutes, and then add the potatoes. Simmer for 20 minutes more, or until the potatoes are tender. Add the frozen corn and cook just until it’s done, about 2-3 minutes. Add the lime, heavy cream, and cilantro, then taste and adjust seasonings. Serve hot and topped with plenty of shredded cheese.
Recipe adapted from Sharing the Table at Garland’s Lodge
