The challenge for No Croutons Required this month was to recreate a soup or salad from a restaurant that has left a lasting impression. My contribution to the copycat round is this tomato corn chowder that I would always order when I visited Under the Volcano here in London Ontario. Unfortunately, this delicious soup is no longer on their menu, but thankfully, I was able to get a basic idea of the ingredients thanks to my friend Mike and have come up with my own creamy version. I have made it before, but this time I was able to replicate this Mexican soup more to my liking. Tomato Corn ChowderMore Mexican recipes from Lisa's Vegetarian Kitchen:
2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 large jalapeno pepper, finely chopped
1 1/2 teaspoons of sea salt
1 teaspoon of freshly cracked black pepper
2 teaspoons of sugar
1 1/2 teaspoons of dried oregano
3/4 teaspoon of cayenne
a dash of turmeric
1 teaspoon of ground cumin
1 teaspoon of mustard powder
juice from half a fresh lemon
1 medium potato, finely chopped
3 cups of tomato juice
500 grams of frozen corn
1 cup of cream
Heat the olive oil in a large pot over medium heat. When hot, add the onion to the pan and stir and fry for roughly 5 minutes. Add the garlic and jalapeno peppers to the pot and fry for a few more minutes. Now add the oregano, cayenne, sugar, salt, pepper, turmeric, cumin, mustard powder, lemon juice, potato, corn and tomato juice. Bring to boil, reduce the heat to low and simmer, uncovered for roughly 10 - 15 minutes.
Add the cream to the pot and simmer for another 5 minutes over low heat.
Partially blend the soup with an immersion blender or in batches in a food processor or blender.
Garnish with freshly grated cheese if desired.
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14 comments:
I really love the sound of this one. Great entry!
Like the addition of tomatoes, gives nice color and some tang to the dish. Chowder looks delicious.
Oh yum!! I have started to collect soup recipes again for the coming winter. Too early for Oz? I don't care!!
I am reading Treasure Island with my class this term and doesn't this dish sound very much in theme with British Naval Cuisine of the 1700's.
Now, it is no secret that I eat frequently at Lisa's table, which is in Lisa's kitchen. And just this very night I ate this very dish. It is really darn good. I wolfed mine down, it was that tasty. Cutlery only slowed me down.
Great soup - this event seems to prove that great soups are not just found in our own kitchens - will just have to try this
This would go so well with warm scones from the last post:D
Great entry Lisa! I just want to dunk some crusty bread straight in! Nom nom!
Hi there!!!
Landed on your blog while blog-hopping...
You have a great space here...
I just loved seeing all the Indian ingredients in your cooking...will be back to see what you cook up next.
I get a similar soup in my cafeteria and I love that... I must try this one :)
This looks delicious and am bookmarking it. Don't know why, but have never been able to make a good tomato soup from scratch! :(
Maybe that will change with this recipe.
Lisa,
Really looks delicious and deeply flavoured. I want some crusty bread!
It looks so delicious!!!!
I have never tried a version of corn chowder with tomatoes in it, sounds interesting and delicious !
A vast improvement on Under The Volcano's already delicious (and sadly defunct) corn chowder. Quite possibly the tastiest soup I've had in a very very long time.
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