Roasted Corn Chowder with Lime
Karina's Roasted Corn Chowder is a perennial favorite. Any time of year...A story from the archives, when we live north of Santa Fe, New Mexico... A young rattlesnake curled on a flat warm stone by the laundry room door yesterday. So easy to miss, I almost walked right by him as I carried a basket of rolled clean socks and sleeve-tucked tee shirts. He was next to invisible, pristine and silent, his distinctive pattern dovetailed into pinon-filtered sunlight.
It was pure animal instinct to turn my gaze left and spot him. One sharpened second out of my usual preoccupied saunter. I backed away and sprinted (with a moment of rare agility) into the casita to fetch Steve.
I think you should see this! I blurted, interrupting his work at the laptop. My husband didn't hesitate. He's found the Save key before I can deposit my dryer warmed cargo on the bed. He knows the desert gives up unexpected gifts. He doesn't want to miss a trick.
We stared in tandem at the tiny threat for three minutes until the youngster uncurled and nosed himself back into the rock embankment.
After all the excitement, I settled in with a mug of tea and conjured- for you, Dear Reader- this favorite family soup recipe. My roasted corn chowder with fresh lime juice and roasted green chiles. A taste of Santa Fe that is simpatico all year long.
Mornings by the mesa have been brisk and bright. These first few clear-as-a-bell days of fall always put me in the mood for soup. Harvest time is precious. So take advantage of the dwindling corn harvest and make a big pot of our family's favorite- roasted corn chowder. We usually make it vegetarian, but I have also made it with pieces of cooked organic chicken.
1 tablespoon olive oil
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
Add the lime juice and cilantro just before serving.
Recipe Source: glutenfreegoddess.blogspot.com
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