Thank you to glutenfreegoddess for inspiration on this delicious soup!
Roasted Corn Chowder Recipe with Chicken,
Lime and Cilantro
1 tablespoon olive
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or
paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (roast in oven at 350 for 30 min, in husk, then cool and cut kernels off)
1 large sweet potato, peeled, diced
1 14-oz can
1 jalapeno, roasted, chopped and diced
1 cup seeded, chopped fresh heirloom tomatoes (I used Campari)
7 oz. can green chiles
1 quart light chicken or vegetable broth
1 14-oz can coconut milk
2 rounded cups torn cooked chicken pieces (optional)
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes
Heat the olive oil in a
large soup pot over medium heat and stir in the cumin and curry or chili
powder; cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook
for five minutes. Add the roasted corn, sweet potato, canned fire roasted
tomatoes, fresh tomatoes, green chiles and ja; stir for a minute. Add in the
Cover and bring to a high simmer. Lower the
heat and simmer gently, until the sweet potatoes are tender, about twenty
minutes or so.
Add the coconut milk and cooked chicken pieces.
Stir and season with sea salt and ground pepper; and add a drizzle of organic
raw agave to taste. Heat through gently- please don't boil it.
Just before serving, add the chopped cilantro
and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice
brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the
spoons. Slurp. Smile.