Corn Chowder with Adobo

What you should know about this recipe:

• I made adobo sauce (which I will share post-chowder obsession) and my Corn Chowder with Adobo was the the second recipe I made with the adobo.
• This is a great example of making a delicious meal with what you have on hand. I wandered around the grocery store's produce section looking like a sad, lost puppy because everything was too expensive. 
• Besides the adobo flavor, the edamame was my favorite part of the soup. I know corn and edamame go well together (here's my Chayote and Edamame Salad) so I thought I'd give the combination a try in a soup.
• I went for a chipotle flavor by using a fresh jalapeno with plenty of smoked paprika. Not quite the same as a chipotle but did the trick.
• Enjoy!

Corn Chowder with Adobo

by Ace Nation

Ingredients (serves 3)

• 1-2 tablespoons canola or olive oil
• 1/2 onion, diced
• 3-4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced
• 1 large, or 2 small potatoes, such as Russet, peeled and diced
• 1 carrot, peeled and diced
• 1 cup canned or frozen corn (about 1/2 15 ounce can), rinsed and drained
• 3/4 cup cooked black or kidney beans (or about 1/2 15 ounce can, rinsed and drained)
• 1/2 cup shelled edamame
• 1/2 teaspoon turmeric
• 2 teaspoon cumin
• 1 rounded teaspoon smoked paprika
• 2 tablespoons adobo sauce
• 1/4 cup flour
• 2 cups milk
• 1 1/2 cups stock
• Kosher salt, to taste
• Cilantro, radish slices, or lime wedges for garnish

Instructions

Heat oil in a large pot over medium-low to medium heat. Cook onion and jalapeno until onion is soft and translucent, about 5-10 minutes, stirring occasionally. Add garlic and cook until soft, 4-5 minutes.

Add potatoes and carrot to the pan, cook about 5 minutes, stirring occasionally.

Do not leave the stove for this step and have liquids ready to add to the pot. Add the flour, coating all the vegetables with the flour. The flour will soak up all moisture and the pan will probably look dry. Cook about 30 seconds. Add turmeric, cumin, and smoked paprika, and cook another 30 seconds, any longer and the mixture will burn.

Add milk, stock, beans, corn, and edamame.

Stirring occasionally, bring to a gentle boil, turn heat down to low and let simmer for 10-15 minutes.

Enjoy!

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