Latin Corn Chowder with Cheese-Chili Toasts

Menu Part: 
Soup
Cuisine Type: 
Latin
Serves: 
8

A soul-satisfying soup that is spicy and full of corn. The melted cheese toast topping adds a great bit of crunch.

Ingredients

1 large onion, diced
2 carrots, diced
1 celery stalk, diced
2 tbsp. olive oil
1 tbsp. cumin
2 poblano peppers, roasted, peeled and pureed
2 cups corn kernels, roasted
8 cups chicken stock
1⁄2 cup heavy cream
1⁄4 cup mayonnaise
1 tbsp. chili powder
1 baguette, thinly sliced on the bias
1⁄2 cup parmesan or aged manchego cheese, shredded
Cilantro, as needed
Corn tortillas, as needed
 

Steps

1. In a large pot over medium heat, sauté onion, carrot and celery in oil until crisp-tender.

2. Add cumin, pureed poblano peppers, corn and chicken stock; bring to a simmer. Slowly add cream, stirring, and return to a simmer. Reduce to desired consistency; season to taste and reserve warm.

3. Meanwhile, in a small bowl, mix together mayonnaise and chili powder; season to taste.

4. On a sheet pan, arrange baguette slices. Spread with seasoned mayonnaise and top with shredded cheese. Briefly toast under a broiler until light brown and cheese is bubbly.

5. Float toasts on top of individual soup servings; garnish with cilantro and a side of warm corn tortillas.
 

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources