Caribbean Corn Chowder Recipe
Servings: 6
Ingredients
- 1 Tbsp. salad oil
- 1 lrg onion finely minced
- 1 lrg red bell pepper - (abt 8 ounce) seeded, minced
- 3 lrg fresh green Anaheim or possibly other large mild chiles - (abt 8 ounce total) seeded, minced
- 5 1/2 c. low-sodium chicken broth
- 2 Tbsp. chopped fresh tarragon (or possibly 1 tspn dry tarragon)
- 1/4 tsp freshly-grnd black pepper
- 5 lrg corn ears - (abt 3 1/2 lbs total) husks and silk removed Tarragon sprigs (optional)
Directions
- Heat oil in a 5- to 6-qt pan over medium-high heat. Add in onion, bell pepper, and chiles. Cook, stirring often, till onion is soft (about 5 min). Add in broth, chopped tarragon, and pepper; bring to a boil Meanwhile, cut corn kernels from cobs. Add in corn to boiling broth mix. Reduce heat, cover, and simmer till corn is warm (about 5 min). If made ahead, let cold; then cover and chill for up to 1 day. Serve warm or possibly cold.
- To serve, ladle soup into bowls; garnish with tarragon sprigs, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 110 | |
| Calories from Fat 37 | 34% |
| Total Fat 4.21g | 5% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 403mg | 12% |
| Total Carbs 14.55g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.56g | 2% |
| Protein 6.39g | 10% |
