| So as I am doing on weight watchers I have been looking for yummy recipes that the entire family would eat. When I have made corn chowder in the past I have used poatatoe and a ton cream. This recipe is lightened however I did add a tiny bit of cream but it did not really affect the points to bad.|
Spicy Corn Chowder
6 medium corn on the cob, husked
|1 1/2 Tbsp olive oil|
|3 clove(s) (medium) garlic clove(s), minced|
|2 medium jalapeño pepper(s), minced (don't touch seeds with bare hands)|
|1 cup(s) uncooked onion(s), finely chopped|
|1/2 cup(s) uncooked celery, finely chopped|
|1 1/2 tsp ground cumin|
|1 tsp ground turmeric|
|4 cup(s) canned chicken broth|
|2 cup(s) water|
|1 1/2 tsp table salt|
|1 tsp black pepper, freshly ground (or to taste)|
|1/2 cup(s) sweet red pepper(s), chopped|
|1/4 cup(s) cilantro, fresh, finely minced|
|1/4 cup(s) uncooked scallion(s), minced (optional)|
- Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
- Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
- Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
- Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender—but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.
- Grill the corn and pepper for extra flavor. And cut back on the jalapeno if you don't like too much heat.