Grilled Spicy Corn Chowder with Cilantro and Basil

Sitting at the corner table in Estia’s Little Kitchen with Connie, a spoonful of corn chowder in my mouth, I’m immediately taken back to my previous home in Jamaica, Queens. A burst of heat and plenty of cilantro in the broth is exactly how I enjoyed Momma Lupe’s soups. I called a gentleman over and asked in a single word, “tomatillos?” And in a single word returned, “poblanos.” Again I was back in a little kitchen of my own, in another time and place, where sounds of the blender filled the room as poblanos and cilantro became one, beautiful green.

Gratitude to this garden-to-table family restaurant for allowing me a taste of memory. Our waiting area was the best wait I’ve ever experienced in my life. They serve iced coffee in a truck out back where they are currently growing many lettuce greens and herbs, cucumbers, squash, tomatoes. Check out that dragonfly chillin’ on a garlic scape. We walked around til our names were called and made sure we would return before heading back into the city.

Inspired by their chowder (I had never seen a green corn chowder, have you?), I made my own and I am loving every morning, afternoon, and night with a bowl of this. It’s good hot and room temp, probably even cold. It goes perfectly with an egg, avocado, a sprinkle of cotija, crispy tortillas. To make it a bit light, I use coconut milk instead of cream and I leave out potatoes. I also grilled the ingredients to get that summer flavor I love.

Grilled Spicy Corn Chowder with Cilantro and Basil

A corn chowder that gets it heat from poblanos
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish, Soup
Cuisine American, Mexican
Servings 6 servings

Ingredients
  

  • 6 ears of sweet corn
  • 3 poblano peppers deseeded if you prefer less heat
  • 1/2 tbsp coconut oil
  • 1 small spanish onion diced
  • 3-4 cloves of garlic
  • 2 tsp cumin
  • 1.5 tsp dried oregano or few sprigs of fresh oregano
  • 2 c cilantro chopped, stems ok
  • 1 c basil
  • 5 c chicken or vegetable stock hot*
  • 13.5 oz organic coconut milk full fat
  • salt and pepper to taste

Instructions
 

  • Place 4 ears of corn in a cast iron skillet, or on a grill, and char them a few minutes on each side, turning often. This should take no more than 8-10 minutes. The other 2 ears of corn you will cut into 1-inch pieces and set aside.
  • Spend about 10 minutes charring the peppers as well, 5 minutes a side.
  • When cool enough to handle, stand each ear of corn into a bowl and cut kernels off of them. Slice your poblanos, deseeding if you'd like.
  • Take about half of the kernels and put them into a food processor along with the poblanos. Blend for a few seconds then add your cilantro and basil. Continue to blend til it reaches desired consistency.
  • In a pot, warm up your coconut oil and sauté your onion, garlic, oregano, and cumin for about a minute. Then add the green mixture along with the rest of the kernels and 1-inch pieces, sauté for another minute. Stir in your coconut milk and hot stock. Simmer for about 8. It doesn’t take long!
    Enjoy <3 Corn is making their summer appearance now but soon, it’ll be EV-ERY-WHERE.

Notes

*I use stock that has been heated up beforehand so that the greens do not over cook. I like the bright, fresh green look of it. We are only waiting for the corn pieces to cook through, which only takes a few minutes. 
The broth thickens up once you take it off the heat, in case you’re wondering why it seems loose at first!
Keyword Fresh, Green, Grilled, Light, Quick, Simple

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