Roasted Sweet Corn Chowder

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A silky, sweet, and indulgent corn chowder for the last of those chilly Spring nights.

Ingredients

  • 18 ears Sunshine Sweet corn, with husks, divided
  • 3/4 cup peanut oil
  • 24 ounces (2-½ cups) finely diced onion
  • 8 ounces (1 cup) finely diced celery
  • 4 ounces (½ cup) finely diced carrot
  • 1-1/2 ounces (¼ cup) Finely chopped jalapeños
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons chopped fresh sage leaves
  • Salt to taste
  • Ground black pepper to taste
  • 6 ounces (about 1 cup) sweet red bell pepper, cut in brunoise

Instructions

  1. Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks. Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish. Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
  2. In a large stockpot, over medium heat, heat oil. Add onions, celery and carrot; cook until tender but not browned, about 10 minutes.
  3. Stir in jalapeño, thyme, sage, salt and pepper; cook and stir for 2 minutes. Add reserved cobs and 2 quarts water. Raise heat to high, cover and bring to a boil. Reduce heat; simmer until flavors are well blended, about 45 minutes. Remove and discard cobs. Add 3 pounds of the kernels and simmer for 10 minutes longer.
  4. Remove pot from heat. Using an immersion blender, puree soup. Add remaining corn kernels; adjust seasonings.
  5. To plate: Spoon into soup bowls. Garnish each portion with 2 of the reserved corn wheels and, if desired, with a dollup of sour cream or crème fraiche; sprinkle with bell pepper.

Number of servings (yield): 12 portions (about 3-½ quarts)

Diet Type: Vegetarian



1 Comment

  1. Marinated Portobello Mushrooms INGREDIENTS * 2 portobello muhroosms, cut into 1/2 inch pieces * 10 tablespoons balsamic vinegar * 4 tablespoons dried rosemary * salt and pepper to taste * 1 tablespoon olive oilDIRECTIONS 1. In a nonporous glass dish or bowl, combine the muhroosms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes. 2. Preheat grill for high heat. 3. Brush grate with oil, and arrange marinated muhroosms on hot grill. Turn after 2 to 3 minutes, and continue grilling until muhroosms are heated through and look wilted and black. Serve hot off the grill.

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