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Recipe for :

Indian Summer Corn Chowder

This 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.

"This 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".


3 large red bell peppers
2 jalapenos
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

  • Roast 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.
  • Dice bell peppers, mince jalapenos and garlic and combine.
  • Combine corn, lime juice, salt and coconut milk in a large stock pot and bring to a boil. Reduce heat and simmer for 10 minutes.
  • Remove from the heat, strain through a colander into a large bowl reserving broth, corn, and cooking liquid.
  • Melt 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.
  • Add 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.
  • While the soup is cooking, purée the remaining corn mixture with the remaining water in a blender until smooth.
  • Add the puréed corn, reserved cooking liquid, roasted red bell peppers, carrots and zucchini to the pot and simmer for another 20 minutes.
  • Taste, adjust seasonings if needed.

For a special evening add some freshly grilled shrimp before serving.

Serves 6 - 8

Chef Brian Johnson