CORN CHOWDER

Cream makes this colourful chowder decadent but condensed milk makes a creamy soup that is far lower in fat and calories.

1/4 cup butter

1 medium onion, chopped

1 stalk of celery, chopped

3 cups corn kernels, divided in half

1 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, minced

½ teaspoon oregano

dash of chili powder

dash of cumin

4 cups chicken stock

1 cup whipping cream or condensed milk

1 large potato, diced

dash of Tabasco

1/2 sweet red pepper, chopped

In a large pot, melt the butter over medium low heat. Add the onion, celery, half the corn, salt and pepper. Cover the pot and sweat the vegetables for 10 minutes, until tender.

Cool the mixture slightly then puree in a food processor and return to the pot. Stir in the oregano, chili powder cumin and chicken stock and bring to a boil. Add the potatoes, reduce heat to low, cover and simmer for 10 minutes, just until the potatoes are tender.

Stir in the cream or milk, Tabasco and red pepper and remaining corn kernels. Return the soup to a boil and cook together for 5 minutes, just until the corn is tender. Season to taste with additional salt and pepper if necessary and serve immediately.

SOUTHWESTERN CHICKEN AND CORN SALAD

This makes a fabulous luncheon dish in August, when those first cobs of sweet Peaches & Cream corn are ready in the garden. Pick them, ferry them directly to your kitchen and make this salad. From The Girl Can’t Cook by Cinda Chavich (Whitecap Books).

Salad:

4 ears fresh corn

1 small jicama or young turnip, peeled and diced (1/4-inch dice)

1 red bell pepper, seeded and diced

1 avocado, peeled and diced

2 large ripe tomatoes, seeded and chopped

1 pound mixed salad greens

vegetable oil for frying

6 corn tortillas

sea salt to taste

2 boneless, skinless chicken breasts, baked or grilled

Dressing:

2 green onions, chopped

4 tablespoons lemon or lime juice

1 teaspoon lemon or lime zest

1 teaspoon honey

1 teaspoon Dijon mustard

3 tablespoons chopped cilantro leaves or (1 tablespoon/15 ml coriander chutney)

1/4 cup extra virgin olive oil

1 teaspoons light soy sauce

1/2 teaspoon chili paste (or 1/4 teaspoon /1 ml cayenne)

sea salt

In a blender or food processor, whirl the dressing ingredients together and taste. If you’ve used lemon instead of lime juice, it might need a touch more honey. Set aside.

Remove the leaves and cornsilk from the cobs. Holding the cobs upright on the cutting board, use a sharp knife to remove the kernels, cutting down from the top of the cob to the base. Place the corn kernels in a bowl, along with any of the sweet milky juice that’s released.

Put the chicken breasts on a plate and drizzle with 1 tablespoon (15 ml) of the dressing. Rub all over to coat the chicken. Bake the breasts or grill until just cooked (350ºF/175ºC for 30 minutes or about 15 minutes on a hot grill). Set aside to cool and cut into chunks or shreds.

Add the chopped jicama or turnip, red pepper, avocado and tomatoes to the corn in the bowl. Add half of the remaining dressing and toss to coat. Set aside.

In a nonstick pan, heat about 1/2 inch (1 cm) of canola oil over medium-high heat. Cut the corn tortillas into thin strips. Add them to the hot oil, a few at a time, and deep fry until curled and crisp. Drain on paper towels and sprinkle with a little sea salt.

When you’re ready to eat, toss the greens with the remaining dressing and divide among four plates. Top each salad with some of the shredded chicken and some of the corn salad. Strew the crispy corn tortilla strips around and serve immediately. Serves 4.

TIP: Coriander chutney is an East Indian condiment that I always keep in the fridge. It’s essentially like basil pesto, but made with ground cilantro and chilies. Use it when you have no fresh cilantro in the house, but also when your recipe (whether it’s Mexican, Southwestern or Southeast Asian) is crying out for the flavor of this unique herb. Find it at Indian groceries and large supermarkets – it’s a lifesaver for the gourmet pantry.

©Cinda Chavich 2007

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