LCBO Food & Drink Autumn 2017

FOOD  SEASONAL

CORN CHOWDER WITH FRY BREAD

4 Heat remaining oil in a small skillet over medium heat and add bacon. Sauté until it re- leases its fat, about 3 minutes. Add potatoes and peppers and cook for 2 minutes or until soft. 5 Spoon hot soup into 2 bowls and top with potato-pepper mixture. Garnish with cori- ander and serve with Fry Bread (recipe on page 138). Serves 2

1 cooked red potato diced, about ½ cup (125 mL)

Bacon, chipotle and paprika bring hints of smokiness and spice to this silky corn soup, while lime and coriander leaves add zest. To easily remove the kernels from the corn cobs, stand them up in a bowl and use the back of a knife to scrape them down. 2 tbsp (30 mL) vegetable oil, divided 1 cup (250 mL) chopped onions 1 tsp (5 mL) minced garlic 2 ears corn, about 2 cups (500 mL) of kernels, reserving corn cobs 2½ cups (625 mL) chicken stock 1 tsp (5 mL) finely chopped chipotle in adobo

¼ cup (60 mL) red bell pepper, diced 2 tsp (10 mL) chopped coriander leaves

1 Heat 1 tbsp (15 mL) oil in soup pot over me- dium heat. Add onions and sauté until soft, about 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add corn kernels and sauté until golden brown, about 3 minutes. Add chicken stock, reserved corn cobs, chipo- tle and paprika. 2 Simmer, occasionally stirring corn until tender, about 10 minutes. Remove and discard corn cobs. 3 Transfer all but ½ cup (125 mL) of the corn mixture to a blender, add coriander and lime zest and purée until smooth. Return to pot. Stir in reserved corn mixture.

WHAT TO SERVE Casa Dos Vinhos 5 Year Old Madeira LCBO 27375, $20.60 Kronenbourg 1664 Blanc LCBO 229583, 6 pk, $14.10

Pinch smoked Spanish paprika 1 tbsp (15 mL) coriander leaves ½ tsp (2 mL) lime zest GARNISH 2 slices smoked bacon, chopped, about ⅓ cup (80 mL)

102  FOOD & DRI NK AUTUMN 2017