Smoky Corn And Chili Chowder

• 1 cup low-fat yogurt
• 1 cup stone-ground cornmeal
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 5 cups fresh corn
• 2 tablespoons olive oil
• 1 large yellow bell pepper, roasted, seeded, deveined, peeled and minced
• 2 small poblano peppers, roasted, seeded, deveined, peeled and minced
• 1 small onion, peeled and minced
• 6 poblano peppers, roasted, seeded, deveined, peeled and chopped
• 1 teaspoon minced fresh marjoram leaves
• 8 cups chicken broth, homemade or low-sodium canned
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Place the yogurt in a strainer lined with cheesecloth.
2. Set aside to drain for 3 hours.
3. This will become yogurt cheese.
4. Bring 2 cups of water to a boil.
5. Whisk in the cornmeal.
6. Cook until creamy, about 25 minutes.
7. Season with the salt and pepper.
8. Set aside.
9. Heat a large cast-iron skillet until smoking.
10. Add 2 1/2 cups of the corn.
11. Dry roast, stirring constantly, about 3 minutes.
12. Set aside.
13. Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil.
14. Cover the bottom of each with a thick layer of the cornmeal mixture.
15. Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese.
16. Top with the remaining cornmeal.
17. Refrigerate for 2 hours.
18. Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes.
19. Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth.
20. Simmer for 3 minutes.
21. Remove from the heat and puree in a blender until smooth.
22. Strain and ladle into 4 warmed soup bowls.
23. Serve each with a timbale.

lowfat yogurt, stoneground cornmeal, salt, freshly ground pepper, fresh corn, olive oil, yellow bell pepper, peppers, onion, peppers, marjoram leaves, chicken broth, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7405 (may not work)