Cumin Corn Chowder Recipes

Steps:

• In a heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add corn, water, and cumin and simmer 10 minutes.
• Chop tofu if not using silken. In a blender purée tofu, garlic, and all but about 1 cup soup in 2 batches, transferring it as puréed to bowl, and stir into remaining soup.
• Season soup with salt and pepper and heat over moderate heat, stirring, until hot.

Steps:

• Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
• Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
• After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Steps:

• Husk the corn.
• Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
• Cut the kernels from the cobs and place in a bowl.
• You should have about 2 cups.
• Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
• Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
• Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
• Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
• Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
• Some of the potatoes will have broken up, but most should retain their shape.
• Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
• Reduce the heat to medium and season the chowder with salt and pepper.
• Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
• As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
• Adjust the seasoning if necessary.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
• Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls and sprinkle with the chopped chives.

Steps:

• In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.