With sweet corn, potatoes, and tomatoes at their garden best, corn chowder is certainly the soup for September (even October:-). Golden or orange tomatoes are lower in acid.
Yield
6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon cilantro)
Ingredients
- 6 jalapeño peppers
- 3 cups cubed peeled Yukon gold or red potato (about 1 pound)
- 2 tablespoons butter or stick margarine
- 1 cup chopped onion
- 2/3 cup diced orange or yellow bell pepper
- 3 tablespoons chopped celery
- 3 cups fresh corn kernels (about 4 ears)
- 3 cups 1% low-fat milk
- 2 cups chopped seeded yellow tomato (about 1 pound)
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Preparation
Preheat broiler.
Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside.
Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.
Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeño peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.
