Green Mexican Corn Chowder

This recipe for green mexican corn chowder is from episode 11 of This Food That Wine.

Wine Suggestion: Sauvingnon Blanc

Yield: 6 servings

Ingredients

• 2 tablespoons vegetable oil (30ml)
• 1 lb tomatillos, husked and rinsed (454g)
• 1 medium white onion, chopped medium dice
• 1 tablespoon garlic, minced (15ml)
• 1 large fresh poblano chili, stemmed, seeded, roughly chopped
• 2 cups corn kernels, defrosted (500ml)
• 3.5 cups low sodium chicken stock (875ml)
• 1/2 cup of 35% heavy cream (125ml)
• 1/2 cup fresh Cilantro, washed, leaves only stalks removed, roughly chopped (125ml)
• Salt and pepper to taste

Directions

1. Preheat a large cast iron skillet over high heat. Add half of the vegetable oil.
2. Cut the tomatillos in half from top to bottom and lay them cut side down in the hot skillet.  Allow them to cook until the tomatillos have a deep golden brown colour, flip and roast on the other side for approximately 5 minutes.  Remove from the skillet and place in a bowl to cool slightly.
3. Set a large saucepan over medium heat, add the remaining oil and allow to heat for 30 seconds. Add the onion, garlic and the poblano pepper.  Allow to cook until tender, about 5 minutes.  Remove from heat.
4. In a food processor, puree the onion mixture, the tomatillos and 1 cup of the corn. Puree the mixture until all is smooth, add 1/2 cup (125 ml) of the chicken broth slowly to thin out the mixture and help get it smooth.
5. Using a fine mesh strainer, strain the mixture into a large pot.  Set the pot over medium heat and stir in the remaining chicken broth.  Bring the mixture to a simmer and add the heavy cream, remaining corn and chopped cilantro.  Season the soup to taste with salt and pepper.
6. Ladle the warm soup into 6 bowls and serve immediately.

Pairing Notes

Description: Sauvignon Blanc is a crisp, refreshing white wine that can range from lighter to fuller in body.  This one is medium bodied with lots of tropical and citrus fruit flavours, especially passion fruit and red grapefruit.  It also has a distinctive grassy or herbaceous character which can sometimes verge on almost vegetal, like green pea or asparagus.  It has lots of acidity which makes it really food friendly.

Pairing: The chowder is rich and creamy in texture and although the wine is just medium in body, it stands up to it nicely and more importantly, the crisp acidity of the wine cleanses the palate after the richness of the soup.  The ripe, tropical fruit flavours cool the heat of the chilis while complementing the sweet corn and the herbaceousness of the wine mirrors the fresh tomatillo flavour.  

Wine Suggestion: Oyster Bay Sauvignon Blanc (Marlborough, New Zealand)