Smoky Corn And Chili Chowder

  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)

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