Corn Chowder with Cilantro
Serves: 10
Calorie: 263, Proteins: 8 g, Total Fat: 9 g, Fiber: 4.80 g, Sugar 5 g.
Preparation
Combine the corn cobs and stock in a large stockpot over medium heat.
Bring to a boil, reduce heat, partially cover, and simmer for 30 minutes. Remove the cobs with
a slotted spoon and discard. Reserve 2 cups of the stock and set aside until ready to use.
Blanch the corn kernels in rapidly boiling water for 4 minutes. Drain
and transfer all but 2 cups of the corn to a blender or food processor.
Add the corn stock, garlic, chipotle in adobo with sauce, sugar, and
salt and puree until smooth.
Transfer the mixture to a large bowl and stir in the remaining 2 cups
of corn, red peppers, buttermilk, heavy cream, cilantro, and lime juice.
Refrigerate until ready to serve.
To serve, ladle the soup into bowls and top with the chopped
scallions.