The Chew’s Carla Hall shared a flavorful Tomato Corn Chowder recipe that she says marks the beginning of her cooking career. It’s taken from her website: Carla’s Comfort Foods: Favorite Dishes From Around the World. Take a look at all the deliciousness below.
Ingredients (Serves 6)
- 2 tablespoons canola oil
- 2 large onions, diced
- Kosher salt
- 4 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried epazote or oregano
- 1 teaspoon ground Mexican chiles*
- 1 small yuca or Idaho potato, peeled and finely diced
- 4 cups vegetable stock
- 4 cups diced tomatoes
- 5 ears corn, husks and silks removed, kernels cut off and reserved, cobs reserved
- Mexican crema or sour cream, for serving
- Lime wedges, for serving
- Avocado, peeled, pitted, and sliced, for serving
- Fresh cilantro leaves, chopped, for serving
- Heat the oil in a large saucepan over medium heat.
- Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the cumin, epazote, and chile and cook, stirring, for 1 minute.
- Add the yuca, stock, tomatoes with their juices, and corn cobs.
- Bring to a boil, then reduce the heat and simmer until the yucca is tender, about 30 minutes.
- Add the corn kernels and cook just until heated through and still crisp-tender, about 3 minutes. Discard the corn cobs.
- Using an immersion blender or stand blender (working in batches if necessary), puree about half of the soup until thickened. It should be creamy but still have bits of vegetables throughout.
- Serve with the crema, lime, avocado, and cilantro.
This soup is really versatile and can be served hot, cold, or room temperature.