Mambo Sprouts

Corn Chowder

Recipe courtesy of Chef Keith Snow of Harvest Eating.

Ingredients:

• 2 Tbsp. pure olive oil
• 1/4 cup white onion, minced
• 2 cloves garlic, minced
• Kosher salt to taste
• Black pepper to taste
• 1/2 cup zucchini, minced
• 1 whole chipotle pepper, minced
• 1/4 cup local tomato, minced
• 2 cups roasted sweet corn
• 1 quart corn stock (listen for description)
• 1 cup organic heavy cream
• 2 Tbsp. fresh cilantro

Directions:

1. In a heavy dutch oven over medium heat add oil, onions and garlic, season with salt and pepper, saute for 2 minutes.
2. Add minced chipotle pepper, tomatoes and zucchini and continue cooking for another minute or two, add roasted corn, stock and cream.
3. Bring to boil, reduce heat to low, cover and let cook for about 20 minutes.
4. Puree soup to your desired consistency using an immersion blender, blender or food processor being careful not to burn yourself.