Indian Summer Corn Chowder
recipe comes from Chef Brian Johnson who lives
in Eden Prairie, Minnesota. He has been in the
food service business for over twenty years, and
is currently working at General Mills for Aramark
as the Catering Chef. He graduated from French
Culinary School in the late 1980's and has since
worked at restaurants, country clubs, hotels and
a health spa.
is a wonderful recipe that incorporates some traditional
Thai flavors such as ginger and coconut milk.
It can not be beat in the late summer when the
corn is fresh and at it's peak".
large red bell peppers
6 cloves garlic
3 quarts fresh corn kernels
1/2 cup lime juice
2 teaspoons salt divided
1 can light coconut milk
1 tablespoon butter
1 quart chopped leeks
3 cups chopped onions
2.5 tablespoons grated ginger root
half bunch cilantro
3 quarts water
2 cups peeled diced red potato
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups diced zucchini
2 cups diced carrots
red bell peppers on grill until skin begins
to blacken, watching carefully not to burn.
Place grilled peppers in a large bag and let
steam for 10 minutes. Once the peppers have
cooled peel discarding the skin and seeds.
bell peppers, mince jalapenos and garlic and
corn, lime juice, salt and coconut milk in a
large stock pot and bring to a boil. Reduce
heat and simmer for 10 minutes.
from the heat, strain through a colander into
a large bowl reserving broth, corn, and cooking
butter in a large stock pot over a medium flame
and add leeks, onion, ginger, and cilantro sprigs.
Sauté for 5 minutes. Remove half the onion and
leek mixture and reserve.
half the corn mixture, diced potatoes, cayenne
pepper, white pepper, salt and 3/4 the amount
of water. Bring to a boil and reduce the heat
to a simmer.
the soup is cooking, purée the remaining
corn mixture with the remaining water in a blender
the puréed corn, reserved cooking liquid,
roasted red bell peppers, carrots and zucchini
to the pot and simmer for another 20 minutes.
adjust seasonings if needed.
a special evening add some freshly grilled shrimp
6 - 8