we Grant put up all of that sweet corn for us last Fall? It is about this time every year that I realize I’ve been hoarding last year’s preserved harvest a bit. I’m starting seeds for this year’s garden, and I still have at least half of last year’s garden on the shelves and in the freezer. This, of course, is a wonderful problem to have. I’m working on putting up some shelves in a new spot so I can better organize (and display!) all of our canned stuff and create more of a staging spot for ferments, but I’ve realized that I’m terrible at keeping our freezers straight. I have got to do a better job keeping track of what’s going on out there. Any tips or tricks that work for you?
Anyway, it was on one of those days that I was kicking myself for not having a better freezer system that I came across a whole corner of frozen sweet corn that I had forgotten about. I set to making some soup right away. This soup tasted like an Indiana summer day in a bowl, which is especially helpful during this winter that seemingly will not end. I used frozen green peppers because I also found a stash of those in the freezer, and I used a few dried cayenne peppers from last year’s garden instead of the serrano because that’s what I had on hand. Make this today, and it’ll warm you right up!
sweet corn and pepper chowder
- 2 cups sweet corn (I would guess around 6 ears)
- 2 cayenne peppers, sliced thinly
- 1 cup diced green peppers (about 2 green peppers)
- 2 jalapenos, diced
- 1 medium onion, diced
- 1 tbsp oil (I used lard)
- 1 tsp cumin
- 1 tsp dried oregano
- 2-3 cloves garlic, minced
- 2-3 cups chicken or veggie broth
- 1 lime, juiced
- Handful chopped cilantro
- ½ cup heavy cream
- Salt and pepper to taste
- Optional garnishes: avocado, cilantro, cheddar
- In a large pot, heat oil. Add diced onions and peppers, and cook until the onion is soft and translucent, about 5 minutes.
- Add corn to pot and cook for additional 3-4 minutes, until the corn browns just a bit. Add spices and garlic and continue to cook just until fragrant, about 30 seconds or so.
- Stir in 2 cups of broth. Bring to a boil and then reduce to low for about 15 minutes.
- Using your immersion blender, puree the soup.
- Stir in heavy cream, cilantro, and more broth depending on the consistency you like.
- Salt and pepper to taste.
- Serve with cilantro, avocado, and cheese on the side.