Here we are coming up on soup season! This one is a family favorite, one that my mother often rants and raves about and brings to family gatherings.
Please note that this recipe is not a complete meal. It does not contain any protein. It contains 1 fat serving and 1/2 of a vegetable serving.
Roasted Corn Chowder with Lime and Cilantro
Original recipe by Karina Allrich
Each Serving Contains:
- 1/2 Veggie Serving (or about 5-6 oz veggies)
- 1 Fat Serving
- 1 medium sweet onion, diced
- 3 ears of corn, roasted, kernels removed
- Half a jar of your favorite tomato sauce (I used Classico tomato and basil)
- 1 cup seeded, chopped fresh heirloom tomatoes
- 4 oz chopped roasted green chiles (optional)
- 1 14-oz can coconut milk
Condiments & Spices
- 1 quart vegetable broth
- Salt and ground pepper, to taste
- 1 tsp. cumin
- 1 tsp. curry
- 1 tsp. chili powder
- 4-5 cloves fresh garlic, chopped
- 3 tablespoons fresh chopped cilantro (to garnish)
- Fresh lime juice from 2 juicy limes (added at the end)
- Grain Additions: Add 3 medium sweet potatoes, diced.
- Protein Additions: Add some protein on the side, maybe some BBQ tempeh? or baked beans?
- To roast corn, place in a preheated 350° oven (husk and all) for 30 minutes. Cool and cut off the corn. (This such a lovely technique and really brings out the flavor of the corn!)
- Heat a tablespoon of olive oil (a negligible amount in this quantity) in a large soup pot over medium heat and stir in the cumin, curry and 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 (if using grain), tomato sauce, fresh tomatoes, green chiles (if using); stir for a minute. Add in the broth.
- Cover and bring to a quick bowl and then lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.
- Add the coconut milk. Stir and season with sea salt and ground pepper.
- Heat through gently – 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.
- Garnish with a lime wedge and pass out the spoons. Slurp. Smile.
A Note on Weighing: One way to weigh this soup is to divide it equally among 7 containers, but most people don’t have 7 equal sized bowls or tupperware containers. Instead, you can also pour the whole thing into another pot and weight the whole soup, and divide that number by 7 to figure out a single serving amount. It will vary from batch to batch depending on the size of your veggies, etc. I count this as 1/2 of my normal vegetable serving and eat the rest of my veggies on the side.
Disclaimer: Soups are necessarily a little challenging for us in recovery. I don’t eat soups very often so I let go of the precision with soups a little bit. If that won’t work for you, don’t do it! Do what brings YOU peace!