Southwest Summer Corn Chowder

sumcornchow.jpg

I love so much of the produce in the summer… Berries, stone fruit, fresh veggies… But the summer corn might just be my favorite! The corn I saw this week was huge and beautiful! I tried to take it home by the armful, but restrained myself and only took home 8 ears. Mind you, there’s only two of us, so that’s a fair amount of corn for the week. But it allows us to create delicious corn chowder! Now, I know our last recipe also had “southwest” in the title, but y’all are just going to have to deal with that theme for the week.

This chowder recipe really highlights the delicious summer corn. If you’re wary of spice, and are looking skeptically at the jalapeno and poblanos in this recipe, don’t worry! They just serve to add a nice smoky depth of flavor to the dish. This isn’t a spicy dish. When you eat it, all you’ll be noticing is the sweet corn!

(Also. Please don’t judge the recipe on its unappealing photo. I know it’s not very pretty. If we’re being honest, when it was almost done simmering, I got all pout-y and grouchy, because I thought it was ugly. Selim had to remind me that taste > image – and he’s right. The chowder tastes good, and still tastes good even though it’s not pretty. Hopefully you agree!)

Southwest Summer Corn Chowder

(Adapted from this recipe)
Ingredients:
  • 1 tsp + 1 tbsp oil
  • 2 large poblano pepper
  • 1 medium onion, chopped
  • 1 medium jalapeno, diced
  • 5 cloves garlic, minced
  • 2 cans (16oz) white beans
  • 4 ears of corn, kernels removed
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 4 cups vegetable stock
  • 1 cup milk
  • Salt & pepper
  • Optional toppings: lime, cheese, sour cream, cilantro, jalapenos, crushed tortilla chips, etc
Instructions: 
  1. Preheat oven to 450 degrees.
  2. Slice poblano peppers in half and scrape out the seeds. Rub the outside with 1 tsp of oil.
  3. Roast peppers for 20 minutes and then remove to the side to cool.
  4. In a large pot, heat 1 tbsp oil over medium heat.
  5. Once hot, add the onion, garlic, and jalapeno. Top with a few shakes of salt and pepper.
  6. Cook, stirring occasionally, until softened – about 5 minutes.
  7. Once cooled enough to handle, coarsely chop poblano peppers. (A lot of people prefer to remove & discard the skins at this stage too – we don’t, but feel free to do so!)
  8. Add peppers, white beans, corn, spices, and stock to the pot. Bring to a boil, and then lower heat to a light simmer.
  9. Simmer over this low heat for at least an hour.
  10. Remove 2 cups of soup to a food processor. Combine with the cup of milk. Blend until smooth.
  11. Return this mixture to the pot. Stir to combine. [You can do more or less depending upon how thick you’d prefer your chowder.]
  12. Simmer another few minutes, and then serve. I’ve been eating it without any toppings, but surely a little cheese or something can only improve things.
Makes 8 servings
Advertisements

Chicken & Couscous Stuffed Peppers

ccpeppers3

So what do you think of when you hear “stuffed peppers”? Chances are, you’re imagining something with bold Tex-Mex flavors, I am right? I picture a big old red pepper, filled with beef, beans, onions, and spices in a red sauce, smothered with cheese on top. The cheesy, spicy goodness gets you every time! So hate to tell you… but that’s not the recipe I’m sharing tonight.

Tonight, I decided to go a little different route. I was thinking that the flavors of the Mediterranean would go perfectly, stuffed inside a tasty pepper. The flavors of this dish are a little more subtle than your big, bold, Tex-Mex stuffed pepper, but are delicious in their own right. And yes, I am aware that feta cheese would be the perfect addition to this recipe, but alas, I had none. I didn’t feel like hitting up the grocery store twice in one day once I came up with this idea. Furthermore, just the hint of Asiago allows the other flavors to shine through!

ccpeppers

Chicken & Couscous Stuffed Peppers

Ingredients: 
  • 2 large bell peppers
  • 10oz chicken breast
  • 1/4 cup Greek vinaigrette
  • 1/2 cup of pearl couscous (dry)
  • 2 tsp olive oil
  • Juice of 1/2 a large lemon
  • 4 cloves garlic, minced
  • 15 kalamata olives, sliced
  • 1/2 tsp dried oregano
  • 10 turns of black pepper
  • 2oz Asiago cheese
  • Water
Instructions: 
  1. Cut your chicken into small (even smaller than what I consider ‘bite-sized’) pieces. Combine the chicken with the vinaigrette, stir to coat. Refrigerate and marinate for at least an hour.
  2. Once you’re ready, preheat the oven to 375 degrees.
  3. Prepare the couscous. Bring 1 cup of water to a boil. Add the couscous and lower heat to medium. Simmer until the water is absorbed and the couscous is al dente, ~6-8 minutes. (Note: there are wide variations in sizes of pearl couscous, and therefore variations in cooking times and water needed – follow your package instructions if you have them.) Set aside.
  4. Heat the olive oil in a medium pan. Saute the garlic for ~3 minutes.
  5. Now add the chicken and vinaigrette into the same pan. Saute the chicken over medium heat for 5 minutes, until no longer translucent. (Does not have to be fully cooked all the way through.)
  6. Turn off heat to the burner, but leave the pan where it is. Add the couscous, olives, lemon juice, oregano, pepper, and cheese to the pan. Stir to combine.
  7. Slice the very top off of the peppers and remove seeds & membranes from the insides.
  8. Stuff the couscous/chicken mixture into your peppers.
  9. Place the peppers upright in high-edged oven-safe dish. Add a thin layer of water to cover the bottom of the dish. Cover with foil and bake for 30 minutes.
  10. Remove the foil and bake for 10 more minutes.

ccpeppers2