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Smoky, hearty chowders

Natural Health, Sept-Oct, 1998 by Rosemary Serviss

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4. Stir pureed vegetables back into pot. Stir in soymilk and reheat gently if necessary, but do not boil. Ladle into bowls and sprinkle each serving with scallion greens. Serve immediately.

PER SERVING: 356 calories, 9g protein, 5g fat, 72g carbohydrates, 9g fiber, 778mg sodium 83% vitamin A, 84% vitamin C, 20% calcium

SOUTHWESTERN CORN CHOWDER

Serves 4

This chowder starts with a roux made with masa harina, a flour ground from dried corn kernels that have been soaked in a lime solution. The chipotle chile (a dried, smoked jalapeno pepper) provides a smoky undercurrent as well as a little heat. Look for both in the international aisles of supermarkets, natural food stores, or Latino markets. If you prefer some smoky flavor without the heat, add the chipotle whole and remove it at the end of the cooking time.

3 cups fresh corn kernels (4 to 5 ears,
cobs reserved)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
1 medium onion
1/2 red bell pepper, cored, seeded, and
 cut into 1/4-inch dice
1/2 green bell pepper, cored, seeded, and
 cut into 1/4-inch dice
1/4 cup masa harina
4 cups vegetable stock or water
4 medium red potatoes (about
1/2 pound), scrubbed and cut into
1/4-inch dice
1 dried chipotle chile, seeded and
snipped into tiny bits
1 teaspoon mild chili powder
1/2 teaspoon dried oregano
1 teaspoon salt
2 tablespoons minced fresh cilantro
leaves

1. Puree 1 1/2 cups of corn in workbowl of food processor. Set aside. 2. Heat oil in 4-quart pot. Add cumin and let sizzle for 15 seconds. Add onion and peppers and saute over medium heat until soft, about 3 minutes.

3. Sprinkle masa harina over mixture and stir until smooth. Stir in pureed corn. Gradually add stock, stirring constantly to avoid lumps. Add potatoes, chipotle chile, chili powder, oregano, salt, and corn cobs. Bring to boil, cover, reduce heat to low, and simmer until potatoes are tender, 8 to 10 minutes. Remove and discard cobs.

4. Stir in remaining 1 1/2 cups of corn and cook an additional 2 to 3 minutes. Corn should remain slightly crunchy. Add more salt if necessary. Stir in cilantro.

Ladle into bowls and serve immediately.

PER SERVING: 303 calories, 7g protein, 9g fat, 55g carbohydrates, 7g fiber, 602mg sodium, 93% vitamin A, 79% vitamin C, 5% calcium

THAI SWEET-POTATO CHOWDER

Serves 6

Three textures are at play in this unusual chowder. The sweet potatoes are soft and creamy, the baked tofu is chewy, and the snow peas provide a little crunch. Baked tofu is sold in many flavors such as barbeque, herb, and Thai. Avoid light coconut milk, which is watered down and will produce disappointing results.

2 pounds sweet potatoes, peeled and
cut into 1/2-inch dice
1 large stalk lemon grass, outer layer
discarded, cut into 2-inch lengths
1-1 1/2 teaspoons Thai red curry paste (see
note below)
3 cups vegetable stock or water
1 14-ounce can coconut milk
1/4 teaspoon salt
4 ounces Thai-style or plain baked
tofu, cut into 1/4-inch dice
2 tablespoons arrowroot dissolved in
2 tablespoons water
3 ounces snow peas, cut lengthwise
into thin strips (about 1 cup)

Smoky, hearty chowders

Natural Health, Sept-Oct, 1998 by Rosemary Serviss

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