A tub of fire roasted corn chowder at Longos inspired my dinner tonight and I definitely wasn't feeling it to pay $7.99 for that tiny tub. So grabbed 2 yellow potatoes, a bag of frozen corn and a Spanish onion and off I went. I decided to go for a Caribbean inspired flavour, it turned out surprisingly well.
So before I forget my recipe, I figured I'll jot it down quickly here!
Corn niblets (frozen) - ~600g
Olive oil - drizzle
Butter - 50g
Spanish onion - 1/2 (diced)
Yellow Potato large - 2 (diced)
Island Curry Spice (one of my favourites - Fire in the Kitchen Spices)
Thyme (I used dried) - 2 tsp
Coconut milk - 1.75 cans ~700ml
Vegetable base/bouillon - 1 tbsp (my favourite brand : Better than Bouillon)
Jerk sauce (store bought kind) - 1 tbsp approx (can't remember, not my favourite LOL but finished the jar)
Jerk sauce (the best - homemade by Merrill) - 1 tsp
Escovitch Pickled Vegetables - 3 tbsp (Nerpy's -picked this up from the Jamaican festival downtown)
Water - start at 400ml, then add another ~400ml
Coriander (fresh grown) - handful
Milk - 250ml
Fresh sweet pepper - 1 ea - diced
Salt and Pepper as needed
Garnish : fresh herbs
Set oven at 450F, roast corn (10-15mins)
Melt butter, add in diced onion and potatoes.
Toss in Island curry spice and thyme
Add in 400ml of coconut milk, vegetable base
Mix in jerk sauces and pickled vegetables
Add in remaining coconut milk and water, simmer until potatoes softens
Take out corn if you haven't already
I took out half the corn and half the potato
Added the halves together and pureed together
Added remaining potatoes for a lighter blend so its partially chunky
Returned pot to stove, added chopped cilantro and remaining corn
Continue to simmer, add in milk, water and sweet pepper.
Add in salt and pepper as needed
Yorumlar