Smoky Corn And Chili Chowder

Ingredients

The timbales:

• 1 cup low-fat yogurt
• 1 cup stone-ground cornmeal
• ½ 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

The chowder:

• 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
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    611 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 86 grams carbohydrates; 7 grams dietary fiber; 23 grams sugars; 36 grams protein; 8 milligrams cholesterol; 3791 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from the heat and puree in a blender until smooth. Strain and ladle into 4 warmed soup bowls. Serve each with a timbale.

3 hours 40 minutes