Southwestern Corn Chowder

May 6, 2012 By Kim Galeaz

Nutrition Notes:
• This soup contains fresh or frozen, canned corn and even 100% juice from the lime juice. It’s a great example of “all forms count” when it comes to nutrient-rich fruits and vegetables.
• Corn is naturally a whole grain. It counts as a vegetable on the ChooseMyPlate.gov eating guide though.
• Keep your eyes healthier and eat lots of corn – it’s rich in zeaxanthin, a powerful nutrient that may help prevent age-related macular degeneration.
• Zeaxanthin also gives corn its yellow color.
• Pepper spices, such as the ancho, cayenne and black, are filled with powerful antibacterial and antioxidant properties.
• Make a meal with this soup by simply adding a whole-grain roll, crackers or bread, and a small mixed-greens side salad.

Smart Selection and Storage Tips:
• If you’re using frozen corn kernels, you’ll probably need two bags. One 16-ounce bag usually contains about 3 cups.
• Creamed corn is a convenient way to thicken the soup.
• Full-fat buttermilk creates a fuller texture, but low-fat buttermilk can be used.
• Forget to buy buttermilk? Make your own by adding 1 tablespoon lemon juice to a 1-cup glass measuring cup. Add milk to the 1-cup line and stir lightly to blend. Let stand a few minutes before using.
• Coriander is actually dried cilantro. You’ll find jars of it – and the ancho chili pepper and roasted cumin – in the spice aisle.
• Substitute regular chili powder and cumin in a pinch.
• Choose for this soup avocados that are firm to the touch and just barely starting to ripen.
• If you don’t care for the small pieces of corn that remain, strain the soup with a strainer or colander that has bigger holes; the soup is too dense and thick to go through a fine-mesh strainer.