Off the Cob

(Page 3 of 5)

August/September 1993
By Anne Vassal 
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Southwestern Corn Chowder

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To reduce fat, I use a potato to thicken the soup instead of heavy cream

4 large ears of fresh or 3 cups frozen corn, thawed
1 teaspoon oil or butter

THE TRIP HOME

Fresh corn on the cob needs to be kept cool after it's picked. If you're purchasing some from a farm stand, bring along a cooler for the trip home.

2 large cloves garlic, coarsely chopped
1 small jalapeno pepper, seeded
1 medium onion, chopped into chunks
1 medium potato (3" to 4" in length), peeled and chopped into 1/2" slices
2 cups unsalted chicken broth
1 1/2 cup water
1 1/2 cups low-fat milk
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt freshly ground pepper
1 teaspoon butter
1 poblano (a long slightly spicy pepper) or small green pepper, diced into small pieces
1 small red pepper, diced into small pieces Optional toppings: chopped cilantro or green onion, or grated Monterey Jack cheese

Husk corn and then roast under broiler for three to five minutes per side or until kernels are brown; check often to make sure it doesn't burn. Cut corn off cobs. If using frozen corn, spread flat on a cookie sheet and put under broiler until golden brown, stirring occasionally to prevent from scorching.

While corn is roasting, sautá garlic, hot pepper, and onion in soup pot until golden. Add potato, chicken broth, and water. Cover and simmer for 15 to 20 minutes until potato slices are tender. Pour into blender and add spices. Heat milk and add to blender. Puree, add two cups of corn, and puree again. Sautá sweet pepper in soup pot for a few minutes and add to soup. Simmer for five more minutes, and then serve with optional toppings.

Corn Pancakes

1 1/2, cups fresh corn kernels (from 3 to 4 ears of corn) or use frozen corn, thawed
1 egg
1 1/2 cups low-fat buttermilk
1 tablespoon butter, melted
1 teaspoon sugar
1 tablespoon maple syrup
1 1/2 cups stone-ground yellow cornmeal
1l4 cups whole-wheat pastry flour (or unbleached white flour)
1 teaspoon baking soda
canola or vegetable oil
optional: two green onions, finely chopped, 1/4 teaspoon cayenne pepper, low-fat sour cream, or yogurt

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