Smoky Corn And Chili Chowder Recipe

Name: Smoky Corn And Chili Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-fat yogurt; 1 cup stone-ground cornmeal; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 5 cups fresh corn; 2 tablespoons olive oil; 1 large yellow bell pepper, roasted, seeded, deveined, peeled and minced; 2 small poblano peppers, roasted, seeded, deveined, peeled and minced; 1 small onion, peeled and minced; 6 poblano peppers, roasted, seeded, deveined, peeled and chopped; 1 teaspoon minced fresh marjoram leaves; 8 cups chicken broth, homemade or low-sodium canned; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper

Servings: persons

1 cup low-fat yogurt
1 cup stone-ground cornmeal
1/2 teaspoon salt
1 teaspoon freshly ground pepper
5 cups fresh corn
2 tablespoons olive oil
1 large yellow bell pepper, roasted, seeded, deveined, peeled and minced
2 small poblano peppers, roasted, seeded, deveined, peeled and minced
1 small onion, peeled and minced
6 poblano peppers, roasted, seeded, deveined, peeled and chopped
1 teaspoon minced fresh marjoram leaves
8 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

1
Place the yogurt in a strainer lined with cheesecloth.
2
Set aside to drain for 3 hours.
3
This will become yogurt cheese.
4
Bring 2 cups of water to a boil.
5
Whisk in the cornmeal.
6
Cook until creamy, about 25 minutes.
7
Season with the salt and pepper.
8
Set aside.
9
Heat a large cast-iron skillet until smoking.
10
Add 2 1/2 cups of the corn.
11
Dry roast, stirring constantly, about 3 minutes.
12
Set aside.
13
Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil.
14
Cover the bottom of each with a thick layer of the cornmeal mixture.
15
Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese.
16
Top with the remaining cornmeal.
17
Refrigerate for 2 hours.
18
Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes.
19
Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth.
20
Simmer for 3 minutes.
21
Remove from the heat and puree in a blender until smooth.
22
Strain and ladle into 4 warmed soup bowls.
23
Serve each with a timbale.

1274

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup low-fat yogurt, 1 cup stone-ground cornmeal, 1/2 teaspoon salt, 1 teaspoon freshly ground pepper, and more.

Yes, Smoky Corn And Chili Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Corn And Chili Chowder

How did you like this recipe?

Frequently Asked Questions