Corn And Green Chile Chowder - Cuisinart Smart Stick CSB-87C Instruction And Recipe Booklet

3. Add the garlic and ginger to the pot and cook until fragrant, about 30
seconds. Stir in the spices and ½ teaspoon (2 ml) of the salt and cook
for another minute to toast the spices. Stir in the wine and cook until
completely reduced. Add the cauliflower and potato to the pot and
stir to coat with the spices. Add the stock and water and increase the
heat to medium-high to bring to a boil. Reduce to a simmer and cook,
partly covered, until vegetables are very tender, about 30 to
35 minutes.
4. Remove soup from the heat and insert the immersion blender into the
saucepan. Being sure to keep the metal blade completely submerged,
blend on Low, using an up-and-down motion until ingredients are well
combined and no chunks remain, about 1 minute. Add remaining salt
and blend another minute until soup is completely smooth.
5. Return pot to low heat and stir in coconut milk and 1 tablespoon
(15 ml) of the lime juice. Taste and adjust seasoning as desired.
6. Serve soup with remaining lime juice, yogurt, chopped nuts and
cilantro.
Calories 175 (36% from fat) • carb. 21g • pro. 8g • fat 8g • sat. fat 4g

Corn and Green Chile Chowder

Sweet with a touch of heat, this soup is especially
nice in the summer when fresh corn is at its peak.
Makes about 5½ cups (1.375 L)
1 medium onion, cut into ½-inch (1.25 cm) pieces
1 garlic clove, peeled
1 jalapeño pepper, seeded and cut into ½-inch (1.25 cm) pieces
1 red bell pepper, seeded and cut into ½-inch (1.25 cm) pieces
2 tablespoons (30 ml) unsalted butter
1¼ teaspoons (6 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
1 tablespoon (15 ml) unbleached all-purpose flour
½ cup (125 ml) lager-style beer
1 can 4.5-ounce (127 g) chopped green chiles
3 cups (750 ml) corn kernels, fresh or frozen
3 cups (750 ml) chicken stock, low sodium
1. Insert the chopping blade sharp side up in the work bowl of the
chopper attachment. Add the onion, garlic, jalapeño and bell pepper
into the work bowl and pulse on High until finely chopped, about 8 to
10 times, scraping down the sides as needed.
2. Heat the butter in a 4.5-quart (4.25 L) saucepan over medium heat.
Add the vegetables and sauté until softened, about 5 to 7 minutes.
3. Stir in ¾ teaspoon (3.75 ml) of the salt, the pepper and the flour. Cook,
while stirring, for 1 minute until flour thickens and begins to bubble.
Nutritional information per serving [1 cup (250 ml)]:
• chol. 0mg • sod. 679mg • calc. 63mg • fiber 4g
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