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