Most Delightful Corn Chowder

It has been hectic here these last couple of months. We decided to move to the southwest US, to a house half the size we are currently living in. Lots and lots and lots of donations, donations, donations and garbage. Oh heavens, the junk we accumulate. In the middle of this chaos, sorting, throwing out and such, while I continue to cook, trying new things all the time, just because that's how I roll, still I haven't had much time at all to focus on this blog. At the beginning of May, I will be taking a hiatus, until we finalize the move, then get settled enough in the new place to be able to think again - of anything other than packing or unpacking. 

Roasted Corn & Poblano Chowder

Meanwhile, I just absolutely had to share this wonderful soup recipe. I call it a chowder because it is slightly creamy but with lots of chunky things in it for all the goodness it provides. Originally I found the recipe in an America's Test Kitchen's special edition magazine. The thing I like about either America's Test Kitchens or Cooks Illustrated is the great flavors the recipes have. The thing I dislike about either America's Test Kitchens or Cooks Illustrated recipes is that it seems they require every - single - extraneous - step - possible, to accomplish the recipe.

REALLY?

So I looked through the recipe. I skipped a few steps. I eliminated some ingredients. I added other ingredients. But basically, it is based on their recipe, somewhere in the beginning of all of it. And it is one stellar, hearty soup with divine flavors. 

The recipe does call for cutting the corn off of 6 fresh ears, tossing them with salt, pepper and oil, then broiling them. I thought, "Why not just grill the whole ears, and THEN cut the kernels off?" And normally, this is what I would do, but it just happened that the day I decided to make the chowder was a chilly, rainy day, and so - I did cut off the kernels first, toss them with oil, salt and pepper and broil. Ah, well...

Roasted Corn and Poblano Chowder 

Roasted Corn & Poblano Chowder

Serves 6 to 8

2 Poblano chilies
6 fresh ears of corn
2 teaspoons oil
salt and pepper
2 thick slices bacon, cut in ¼-inch bits
1 medium onion, chopped
4 - 6 fresh cloves garlic, minced
7 cups chicken broth
1 large sweet potato, about 1 pound, peeled, cut into ½-inch cubes
¼ cup corn masa flour, or two corn tortillas
½ cup fresh cilantro, chopped
14-ounces andouille or other spicy smoked sausage
Queso Fresco, for serving

Preheat the broiler and set the rack at about 6-inches from the broiler element. Set the poblano peppers on a rimmed baking sheet lined with foil and sprayed with cooking spray. Set under the broiler and let the peppers blacken and blister, turning with tongs as needed to blacken evenly. Remove the peppers to a plastic bag and seal, allowing them to steam and cool enough to handle.

Cut the corn kernels from the cobs and place them into a mixing bowl with the oil and a sprinkling of salt and pepper. Toss to coat evenly, then pour the kernels onto the same foil lined baking sheet in an even layer. Set under the broiler and cook until slightly browned in spots, stirring the corn once about halfway through. Place the corn back into the bowl and set aside.

Peel the Poblano peppers, then remove the stems and seeds. Cut the peppers into small pieces. Add these to the corn.

Fry the bacon pieces until crisp in a large Dutch oven or other soup pot. Remove the bacon to paper toweling, then saute the onion in the bacon fat until softened. Add in the garlic and cook for another three minutes, or until fragrant. Add in the broth, the sweet potato chunks, the corn and Poblanos and bring to boil, then reduce to a simmer for about 20 minutes, covered, until the sweet potatoes are tender.

Remove two cups of the chowder mixture to a blender container and puree, adding in the corn tortilla masa (or the two corn tortillas) to blend until smooth. Return the puree to the pot. Add in the bacon and the andouille sausage, sliced into ¼-inch slices and check for seasoning, adding in another ½-teaspoon of salt, if needed. Cook on low for another 10 minutes, then stir in the cilantro and serve. Crumble some queso fresco over each bowl of chowder.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Lovely Salad for Brunch or RAW Diet

Fresh RAW Corn Salad

Many years ago, I spent nine months doing a completely RAW diet. In effect, it was also vegan for the most part, as I ate no kind of meat or cheese or eggs or even honey. I truly believe that going totally RAW is a great thing for anyone, most particularly if you have aches and pains in joints or a tendency to edema, or even diabetes. I had all of these. They disappeared within 2 weeks. 

Fresh Baby Arugula

It is amazing how many wonderful recipes I learned during this period, and how to circumvent many beliefs we have about foods or how they "must" be prepared. I guess for whatever reason, I never realized you could eat some vegetables raw. Corn, for instance is one I like almost better raw than cooked, as it is so sweet. I have a lovely recipe for a Fresh RAW Corn Salad that is excellent in the summer when fresh corn is plentiful and delicious. Another salad that is just perfect for breakfast, lunch or dinner on a RAW diet, or for a nice lunch or patio brunch is an Avocado Mango Salad. Simple as it sounds with ingredients that go together quickly, it is a combination of mango, avocado and a little red bell pepper for color, dressed simply and served over a bed of greens. I love arugula for its peppery bite. It makes a wonderful counterpoint to the sweetness of the mango and the smooth creaminess of the avocado. Serve it over any greens you choose, or none, if desired. This salad is a pure delight, and also very pleasing to the eye as well.

This recipe will serve one person for a meal if you are on a RAW diet, or 2 if you are using it as a first course to a meal.

Avocado Mango Salad

Avocado Mango Salad

Serves 1 or 2

DRESSING:
1 clove garlic, minced
2 tablespoons lemon or lime juice
1 tablespoon olive oil
1 tablespoon agave syrup (or honey or other sweetener of choice)

SALAD:
1 red bell pepper, seeds & membranes removed, sliced thinly
1 mango, peeled, sliced thinly
1 avocado, sliced thinly
4 cups mesclun, arugula or baby greens
½ cup fresh herbs of choice: basil, cilantro

Whisk together in a small bowl the dressing ingredients. Combine in a large bowl the bell pepper, mango and avocado and pour the dressing over. Toss gently to combine. Set the greens onto a large plate and pour the salad over. Garnish with herbs of choice.

These are both really wonderful salads, once I ate very often as they were particular favorites. Being on a RAW diet does not mean all "rabbit food". At least it is possible to make fruits, nuts, seeds and vegetables into some great foods that do not resemble a typical salad. I used one of Ani Phyo's cookbooks (Ani's Raw Food Kitchen) to start with and made some of her Black Sesame and Sunflower Seed Bread. It was so marvelous with guacamole, and I used it with some smoked salmon (smoked at under 115 degrees; still considered "RAW") and fresh tomato slices one morning for breakfast. It is thinner than bread, and obviously it is not real bread as we know it, but it is delicious and satisfying. I used her recipe for poblano chilies stuffed with cashew "cheese" but found her recipe for the mole sauce completely wrong. Having spent my formative "learning to cook" years in Guatemala, this recipe did not resemble anything I ever knew as a mole sauce. So, I made up my own, calling it Guatemalan Mole in the RAW. I love this mixture and it can also be made sweet and served over fruit if desired. I created soups regularly, using my Vita Mix blender for smooth consistency. 

Guatemalan Mole in the RAW

Serves 2 - 3

SAVORY VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sun-dried tomatoes
2 dates
2 tablespoons olive oil
2 teaspoons cocoa powder (RAW, preferred)
½ teaspoon ancho chili powder,or other hot chile, to taste
¼ cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1 inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
2 allspice berries
½ teaspoon annato powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper

If using a Vita Mix blender, place all ingredients into blender and puree until very finely ground, adding the water as needed to make a thick gravy-like sauce.

NOTES: If using a standard blender, place all ingredients in the blender except the whole spices and seeds. Using a spice grinder or a small bullet blender with flat blade, grind the spices and seeds until very fine, then add to the blender and process until well pureed.

SWEET VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sun-dried tomatoes
½ cup dates
2 packets Sweet Leaf Stevia
1 tablespoon agave syrup
2 tablespoons olive oil (can substitute Walnut oil)
2 tablespoons cocoa powder (RAW, preferred)
½ teaspoon ancho chili powder (or other dried hot chile, to taste)
1 cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1½ inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
4 allspice berries
½ teaspoon annatto powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper

Follow same directions. May add 2 - 3 bananas to the blender and use this as a pudding, or use the sauce over other fruit, as desired. 


If you are interested in getting healthier, try the RAW lifestyle. There are hundreds of recipes all over the internet with great recipe ideas from the mundane to the sublime. There are more "cookbooks" than I can count that will help you to discover all that is possible on a RAW food lifestyle. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.