Spicy Corn Chowder
Serves 5

Fresh Corn

Ingredients

2 cups fresh or frozen corn kernels*
zest and juice of 1 lime
2 tbsp. corn oil
1 large yellow onion, peeled and minced
1 quart chicken stock, preferably homemade
2 cups peeled, diced russet potato
1 tsp. ground red chili powder
1/2 tsp. ground cumin
1 Anaheim pepper, stem and pith removed, seeded and chopped
1 cup heavy cream
1/2 cup chopped fresh cilantro, plus 5 sprig tops for garnish
1/2 tsp kosher salt
1/2 cup Quick Tomato Salsa for garnish

Procedure

1. In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside.
2. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft.
3. Add corn and cream, and continue to cook, uncovered, until soup thickens. Add cilantro and simmer for a few more minutes. Taste and correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

*Editor’s note: The recipes you find here at Fresh by Northwest are designed for using fresh and local ingredients of the season. I think that’s why it’s important to note that due to our unusual weather it wasn’t a great year for corn in Washington State, and the corn we’re all buying now is most likely not locally produced. The good news is that this soup is just as flavorful if you make it with frozen corn. Spicy Corn Chowder is one of my ultimate comfort foods and so I was inspired by the rainy weather to revisit this recipe from Heidi’s cook book that brings some of the warmth of the Southwest (where I grew up) here to the Pacific Northwest.

Naturally, I have made a couple of modifications to the recipe to fit my family’s (read Husband’s – soup is an acceptable dinner if it has meat in it) tastes and appetites . I don’t use the cream but we do add a dollop of sour cream to each bowl for those who enjoy it. I also pre-cook and add well-drained Hempler’s chorizo. The well-drained part is crucial as chorizo is quite greasy. It has an authentic flavor and is reminiscent of a chorizo we used to buy when I was a kid from our local mom and pop grocery store, the San Pedro Market in good old Benson, Arizona.