Advertisement
YOU ARE HERE: LAT HomeCollections

QUICK FIX

Sweet Corn Chowder, Sultried Up

September 30, 1998|CHARITY FERREIRA | SPECIAL TO THE TIMES

Coconut milk is the secret ingredient that adds a hint of something sultry and tropical to this fresh corn soup. The texture of this soup is best when it is made with very fresh corn that has not had a chance to become starchy.

Put together a simple salad of fresh tomatoes and basil while the soup simmers, and finish with blackberries over vanilla ice cream. Each part of the meal has a fresh just-picked flavor that is perfect for warm early autumn evenings.

Menu (30 MINUTES OR LESS)

Sweet Corn Chowder

Marinated Tomato Salad

Blackberries and Vanilla Ice Cream

*

SWEET CORN CHOWDER

5 to 6 ears corn (about 5 cups kernels)

1 small red onion, chopped

1 tablespoon olive oil

Salt, pepper

2 teaspoons minced serrano chile

2 cups milk

1 cup coconut milk, cream stirred into milk

1/2 cup warm vegetable broth, chicken broth or water

4 to 5 large basil leaves

2 teaspoons lime juice

Husk corn ears and slice kernels off cobs.

Saute onion in olive oil over medium heat until softened, 3 to 5 minutes. Season to taste with salt and pepper. Add corn kernels and chile and stir to combine.

Add milk and coconut milk and simmer, partially covered, about 15 minutes.

Remove about 2 cups of cooked corn kernels with slotted spoon. Puree remaining soup in blender or food processor and return to pot. Stir in reserved cooked corn kernels. Add warm broth to thin soup to desired consistency. Cut basil leaves into strips, stir into soup and reheat. Season to taste with salt, pepper and lime juice.

4 servings. Each serving:

314 calories; 257 mg sodium; 9 mg cholesterol; 19 grams fat; 31 grams carbohydrates; 10 grams protein; 2.24 grams fiber.

*

MARINATED TOMATO SALAD

4 to 5 tomatoes

Salt, pepper

2 tablespoons olive oil

2 tablespoons balsamic or red wine vinegar

10 basil leaves, shredded

Slice tomatoes in thick round slices and arrange on plate. Sprinkle with salt and pepper to taste and drizzle with olive oil and balsamic vinegar. Top with shredded basil leaves.

4 servings. Each serving:

66 calories; 76 mg sodium; 0 cholesterol; 7 grams fat; 2 grams carbohydrates; 0 protein; 0.18 gram fiber.

COUNTDOWN

25 minutes before: Slice corn off cob; chop onion and basil, mince chile. Wash berries.

15 minutes before: Saute onion.

12 to 10 minutes before: Add corn and milk to soup; simmer.

8 minutes before: Assemble tomato salad.

5 minutes before: Puree soup; whip cream and refrigerate.

INGREDIENTS

Shopping List

6 ears fresh corn

1 can coconut milk

1 small red onion

1 serrano chile

1 lime

1 bunch basil

4 to 5 tomatoes

1 pint whipping cream

1 pint vanilla ice cream

1 pint blackberries

Staples

Vegetable or chicken broth

Olive oil

Balsamic or red wine vinegar

Salt

Pepper

Advertisement
Los Angeles Times Articles
|
|
|