As soon as I see college football on the television, some inner primal urge demands things like Buffalo wings, corn chowder, enchiladas and pretty much anything unhealthy you could ever think of. It might be that, typically, that date falls right around when the nights are getting colder and I’m starting to think about winter. My inner animal is demanding I bulk up for snow season.
I bought a new down jacket today, people. Winter is coming.
But it’s not here yet, so I decided to take advantage of some of the wonderful fresh produce that is still at the grocery store to make this creamy, comforting and flavorful soup.
The corn is prime right now, and if you happen to be able to find Hatch chiles where you are…oh man. Use one in this dish. It would be incredible. The paprika, chili powder, cumin and cayenne, along with the pepper, help give this a southwestern flair, while the fresh corn reminds you it’s still summer.
I used coconut milk instead of cream to keep this dairy-free; if you’re vegan, you can leave out the chicken and have a perfectly satisfying dish.
- 3 ears of fresh corn, shucked
- 1 Anaheim pepper, diced (or Hatch, if you have it)
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp paprika
- 3 1/2 cups water
- 1/2 red onion, diced
- 2 cloves of garlic, minced
- 1/4 tsp chili powder
- 1/4 tsp cumin
- dash cayenne (more to taste)
- 1/3 cup coconut milk
- 2 cooked boneless, skinless chicken thighs, shredded (I used leftovers from the grill)
- Preheat oven to 375 degrees.
- Using a sharp chef’s knife, cut the kernels off of the corn and place in a large bowl with Anaheim pepper, 1 Tbsp of the olive oil, salt and paprika. Toss thoroughly to coat.
- Spread corn and peppers on a baking sheet lined with foil or parchment paper. Roast in oven for about 30 minutes, stirring a few times, until the corn begins to brown a bit. Remove, and set aside.
- Meanwhile, cut the corn cobs into several pieces and place in a saucepan with 3 1/2 cups of water. Bring to a boil, then lower heat, cover, and simmer for 30 minutes. Set aside.
- In a large saucepan, heat the remaining olive oil over medium heat. Add onion, cooking until translucent and soft, about six minutes. Add garlic and cook about a minute more, or until very fragrant.
- Add chili power, cumin, cayenne, chicken meat and roasted corn and peppers to the large sauce pan and stir. Strain in the broth from the corn cobs, and bring entire mixture to a boil. Allow to cook for about five minutes, then remove from heat and stir in coconut milk. Serve, topped with chopped red pepper or parsley, or reserve in the fridge for up to three days.