Fresh Summer Chipotle Corn Chowder With Corn Salsa and Pesto Crostini
Fresh summer chipotle corn chowder with corn salsa and pesto crostini is both delicious and nutritious. It’s vegetarian and vegan, but if you wish to add a little splash of cream, you certainly can. You will note that in some of the photos, I’ve added a few pieces of bacon – my husband is definitely a meat-eater, and I have to keep him happy. To make this vegan, simply leave off the bacon. You can even buy non-dairy cream made with coconut milk, and it’s absolutely delicious in this soup.
Fresh Summer Chipotle Corn Chowder With Corn Salsa And Pesto CrostiniThe markets are full of beautiful ears of corn straight out of the fields, and I’m in heaven. This recipe reminds me of my grandmother who bought corn by the bushel. She would cook a few ears for dinner, but most of it she cut off the cob and made creamed corn, which she lovingly caned or put in the freezer. Grandmother, who grew up in the Great Depression, believed in buying the freshest fruits and vegetables, and preserving them for the months when they weren’t available.
I don’t ever remember my grandmother making corn chowder, but she would have loved this gloriously creamy soup made with fresh corn kernels. She had a board with a blade attached, almost akin to a present-day mandolin. She would run the ear of corn down the board and cut off the kernels, which would drop through the board into a bowl below. Many a corn kernel was separated from the cob in her kitchen every summer. I’ve recently seen some kitchen tools that are very similar to grandmother’s corn board, however, I think the knife method works just as well, and it’s one less tool in my already overflowing kitchen drawers.
Fresh Summer Corn On The CobSince I don’t have one of those handy dandy corny gadgets, I used a knife and gently ran it down the ear of corn to cut off the individual kernels. Stand the ear of corn on one end on a cutting board and carefully cut down the length of the cobb to remove the kernels. Try to remove just the kernels, and not cut into the cobb itself. And be sure to save those cobs to make a corn broth which is the base of this glorious soup.
Fresh Corn Kernels Cut From The CobYou could make this with canned or frozen corn, but you won’t get the same creamy taste and texture. Yes, it’s a little bit of trouble to take the time to prepare this lovely summer soup, but it is well worth the effort. Trust me. Canned corn just won’t do it here. If fresh corn isn’t available, use frozen corn vs the mushy stuff in a can.
OSA Gourmet Datil Chipotle Steak BlendOf course, I had to add some spiciness. My corn chowder is infused with OSA Gourmet Datil Chipotle Steak Blend. The combination of chipotle peppers and datil peppers is quite unique and adds a well-rounded flavor profile to this recipe.
We combine ripe, golden yellow Datil Peppers with smoky chipotle peppers, sea salt, garlic, onion, smoked paprika, and black pepper to create a spicy steak seasoning, unlike anything you have ever tasted. The flavor combination is dynamite on meat and is equally at home with vegetables, soups, and sandwiches.
OSA Gourmet Delectable Datil Salsa Seasoning is what makes the corn salsa so special. Delectable Datil is the easy way to make fresh salsa with the fruity heat of datil peppers. Everything you want in an amazing in salsa is in this seasoning blend: onions, garlic, cilantro, jalapeno peppers, vinegar, and of course datil peppers for some delectable heat.
I know not everyone likes things as hot as I do, so I created a Mild, Medium, and Smokin’ Hot version. Pick the one that speaks to your taste buds. The Smokin’ Hot version has added smoked paprika and chipotle peppers for an extra kick with a smoky flavor. It is hot but not over the top.
Delectable Datil Mild Salsa SeasoningAre you ready for some corny facts?
Fun Facts About Corn:
- Maize is the internationally recognized name for corn.
- An ear of corn is part of the flower, while each individual kernel is a seed.
- Generally, an ear of corn will have 800 kernels in 16 rows.
- Each ear of corn has an even number of rows.
- Average corn stalks are 10 feet high, but stalks growing to 33 feet have been recorded.
- The “corn belt” consists of the states of Indiana, Illinois, Iowa, Kansas, Kentucky, Michigan, Minnesota, Missouri, Nebraska, Ohio, South Dakota, and Wisconsin.
- Corn is produced on every continent except Antarctica.
- Many non-food items contain corn including fireworks, laundry detergent, toothpaste, glue, paint, and plastics to name just a few.
- In Latin American countries, corn is traditionally eaten with beans to make a complete protein. Each vegetable is lacking an essential amino acid that the other one contains.
- There is a fascinating Corn Palace in Mitchell, South Dakota, established in 1892. It is redecorated annually with murals consisting of corn, grains, and native South Dakota grasses that are nailed to the building.
Nutrition Facts:
- An average ear of corn contains 77 calories, 2.9 grams of protein, 17 grams of carbohydrate, 2 grams of fiber, and 1.1 grams of fat.
- Corn is cholesterol-free, low-fat, and sodium-free.
- Corn is high in iron, magnesium, potassium, phosphorus, and zinc. It also provides vitamins C and E, and vitamin A in the form of beta carotene.
- Corn is a good source of fiber that promotes the growth of good bacteria in the gut, helping to prevent colon cancer.
Fresh Summer Chipotle Corn Chowder with Pesto CrostiniFresh Summer Chipotle Corn Chowder With Corn Salsa and Pesto Crostini
A creamy summer soup made with fresh corn and topped with Delectable Datil corn and tomato salsa. Summer's bounty at its best. Serve with a cheesy pesto crostini for a light and delicious summer meal.
Equipment
- Dutch oven or large stock pot
- Skillet or frying pan
- Blender or immersion blender
Ingredients
- 6 ears fresh corn on the cob shucked and silks removed
- 6 cups water or vegetable broth
- 2 teaspoons OSA Gourmet Datil Chipotle Steak Seasoning divided
- 1 Tablespoon plus 1 teaspoon extra virgin olive oil divided
- 1/4 cup scallions or onion diced
- 1/2 cup tomato diced
- 1 Tablespoon cilantro leaves finely chopped
- 1 teaspoon OSA Gourmet Delectable Datil Salsa Seasoning
- 1 medium onion diced
- 2 cloves garlic minced
- 6 leaves cilantro for garnish
- 2 strips bacon cooked and chopped, optional, for garnish
- 6 Tablespoons heavy cream or milk optional
- 6 1/2 inch slices French baguette toasted
- 6 Tablespoons soft spreadable cheese, like Boursin or Alouette
- 6 teaspoons pesto
Instructions
- Remove corn kernels from cobs. Stand cobs on one end and using a sharp knife, cut down the length of the cob. (Save the cobs!)
- Place the corn cobs, 1 teaspoon OSA Gourmet Datil Chipotle and 6 cups of water in a large stockpot or Dutch oven. Bring water to a boil then reduce the heat and simmer for 30 minutes to make a corn broth.
- While the broth is cooking, heat 1 teaspoon of oil in a skillet over medium heat. Add 1 cup of the corn kernels and saute for 5 minutes.
- Remove corn from the heat and place in a small bowl with1/4 cup of scallions or diced onion, 1/2 cup diced tomatoes, 1 Tablespoon chopped cilantro, and 1 teaspoon OSA Gourmet Delectable Datil Salsa Seasoning. Cover and refrigerate until needed.
- Remove and discard the corn cobs from the broth. (You should have about 4 cups of broth remaining in the pot.) Strain broth into a large bowl, then return it to the Dutch oven over low heat.
- In a large skillet, heat 1 Tablespoon of oil and saute the onions for 5 minutes. Add the minced garlic and saute another minute.
- Add the rest of the corn kernels and the remaining teaspoon of OSA Gourmet Datil Chipotle Steak Seasoning. Cook over medium heat, stirring frequently for another 5 minutes. Add to the corn broth and simmer for another 15 minutes.
- You can leave the corn whole or blend the soup until smooth. If using a blender, only fill the container 1/3 to 1/2 full as the hot mixture will explode out of the top if you aren't careful! Cover the blender with a kitchen towel or the top with the center removed and covered with a kitchen towel so the steam can escape. Puree until the mixture is smooth. (Alternately, you can use a stick or immersion blender right in the Dutch oven to blend the soup.)
- Once each portion of soup is blended, pour into a large bowl, and puree the remainder of the soup.
- If the soup has cooled, you may want to return it to the Dutch oven to reheat for a few minutes.
- You may stir in 1 Tablespoon cream or milk into each bowl for a creamier soup if desired before adding the corn salsa. (There are non-dairy cream options available if you wish to keep this soup vegan.)
- Serve in bowls with the corn salsa on top.
- Garnish with a cilantro leaf, and bacon if desired.
- To make the Pesto Crostini - toast the baguette slices. Spread each slice with 1 Tablespoon of cheese and top each with 1 teaspoon of pesto. Serve with the corn chowder.
Notes
Nutrition Facts per 1 cup of soup and 1/6th of the corn salsa: calories: 121.5 | fat: 3.21 grams | carbohydrates: 7 grams | protein: 1.05 grams Nutrition Facts per 1 crostini: calories: 186 | fat: 9 grams | carbohydrates: 21.75 | protein: 5.9 grams *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. *The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. For accurate nutritional information, calculate using the exact ingredients you use as brands vary widely in their nutritional values.
