{"id":839,"date":"2011-11-16T23:40:37","date_gmt":"2011-11-16T23:40:37","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=839"},"modified":"2012-03-27T18:30:26","modified_gmt":"2012-03-27T18:30:26","slug":"asian-style-corn-chowder","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=839","title":{"rendered":"ASIAN-STYLE CORN CHOWDER"},"content":{"rendered":"

This is a deliciously different spin on the\u00a0 American classic.\u00a0 You can find lemongrass and Thai\u00a0 chili paste in\u00a0 most large supermarkets.\u00a0 It’s an easy soup to whip up and most of the ingredients are generally in your freezer or pantry.<\/p>\n

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ASIAN-STYLE CORN CHOWDER\u00a0 makes around nine cups.<\/p>\n

2 tablespoons extra virgin olive oil<\/p>\n

2 generous tablespoons peeled, minced fresh ginger<\/p>\n

2 medium shallots finely chopped<\/p>\n

4 medium garlic cloves, minced<\/p>\n

1 large onion, finely chopped<\/p>\n

A generous sprinkling of red chili flakes<\/p>\n

Around 3-4 cups of chicken stock (or vegetable broth if cooking vegetarian)<\/p>\n

20 ounce bag of frozen whole-kernel corn<\/p>\n

1 1\/2 tsp sugar,\u00a0\u00a0\u00a0 1\/2 tsp salt,\u00a0\u00a0\u00a0 generous amount of freshly ground black pepper<\/p>\n

2 cups water<\/p>\n

1 stalk (12 inches long) fresh lemongrass, lightly pounded and then cut into 4-inch-long pieces, or 3 strips lemon peel<\/p>\n

For Garnish:\u00a0 sour cream, cilantro, Thai red chili paste<\/p>\n

Method:<\/p>\n

Saute\u00a0 the ginger, shallots, garlic, onion and lemongrass in the olive oil until lightly golden.\u00a0\u00a0 Sprinkle generously with salt and red chili flakes while sauteing.\u00a0 Add the\u00a0 2 cups of water, bring to the boil, then reduce heat\u00a0 and simmer for about ten minutes or so.<\/p>\n

In your stock pot add the chicken stock, corn, sugar and heat to boiling over high heat.\u00a0 Reduce heat to low and simmer for about five minutes.<\/p>\n

Remove the lemongrass from the onion mixture and discard. \u00a0 add onion mixture\u00a0 to the corn mixture.\u00a0 Remove two cups of this mixture and set aside.<\/p>\n

In a blender at low speed, with center part of cover removed to allow steam to escape, blend soup remaining in pot in small batches until very, very smooth.\u00a0 Pour soup into large bowl after each batch.\u00a0 This is probably the most difficult part of this easy to make soup.\u00a0\u00a0\u00a0 And it’s really not difficult, just a little messy.<\/p>\n

Return blended soup and reserved soup to same sauce pot and heat over medium heat until hot, stirring occasionally.\u00a0 Serve with sour cream, cilantro and chili paste.\u00a0\u00a0\u00a0 Bon Appetit!<\/p>\n<\/div>

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