Caribbean Corn Chowder

Recipe Ingredients

1 tablespoon	15ml	Salad oil
1 tablespoon	15ml	Onion - finely chopped (large)
1 tablespoon	15ml	Red bell pepper - (abt 8 oz) - seeded, chopped (large)
3 tablespoons	45ml	Fresh green Anaheim or other large (large)
		Mild chiles - (abt 8 oz total) - seeded, chopped
5 1/2 cups	1303ml	Low-sodium chicken broth
2 tablespoons	30ml	Minced fresh tarragon
		(or 1 tspn dry tarragon)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
5 teaspoons	25ml	Corn ears - (abt 3 1/2 lbs total) - husks and silk (large)
		Removed
		Tarragon sprigs - (optional)

Recipe Instructions

Heat oil in a 5- to 6-quart pan over medium-high heat. Add onion, bell pepper, and chiles. Cook, stirring often, until onion is soft (about 5 minutes). Add broth, minced tarragon, and pepper; bring to a boil

Meanwhile, cut corn kernels from cobs. Add corn to boiling broth mixture. Reduce heat, cover, and simmer until corn is hot (about 5 minutes). If made ahead, let cool; then cover and refrigerate for up to 1 day. Serve hot or cool.

To serve, ladle soup into bowls; garnish with tarragon sprigs, if desired.

This recipe yields 6 servings.

Nutrition Analysis Per Serving: 165 calories (25% fat, 61% carbohydrates, 14% protein); 5 g total fat (0.8 g saturated fat); 28 g carbohydrates; 6 g protein; 0 mg cholesterol; 67 mg sodium.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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