Sunday, September 9, 2012
Corn Chowda with Celery Root Sofrito
Sofrito is often prepared as the beginning stages of a more complex dish but here is acts as a topping and textural element to chowder.
Super creamy corn and potato chowder with a touch of coconut milk, lime, cumin and garlic topped with celery root, carrots, celery and more corn.
1 tbl coconut oil
1/2 yellow onion, small dice
1 cup diced red potato, unpeeled (about 3 small reds)
2 cups fresh or frozen corn kernels
2 garlic cloves, minced
1/2 tsp cumin
salt and pepper
1/2 cup water
1-15 oz cannellini beans, drained and rinsed
1 cup coconut milk
juice of 1/2 lime
1/2 tsp turmeric (optional, for color)
In a large soup pot, sweat the onion in olive oil until soft and translucent, 5 minutes. Add the potato, corn, garlic, cumin, salt and pepper. Cook 3 minutes more to toast the garlic. Add the water and cover, steaming until the potatoes are completely tender.
Transfer to a blender along with the beans, coconut milk, lime juice and turmeric and blend until smooth. Taste and season with salt and pepper and make the sofrito topping.
Celery Root Sofrito
3 tbl coconut oil
1/2 yellow onion, minced
1/2 cup fresh or frozen corn kernels
1/4 cup minced celery root
1 carrot, minced
1 celery stalk, minced
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp paprika
salt and pepper
2 tbl minced scallions
Saute the onion, corn, celery root, carrot and celery until the vegetable start to soften, 7 minutes. Add the garlic, herbs and season with salt and pepper. Continue cooking until the celery root is tender, 15 minutes.
Spoon the sofrito in the middle of your corn chowder and garnish with scallions, cilantro oil and coconut milk.
Cilantro Oil- 1/4 cup coconut oik, 2 tbl cilantro, pinch sea salt-blended until emulsified.