Roasted Sweet Corn Chowder Recipe

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Ingredients:

Serving

8 ears corn, husks and silks removed
2 quarts water (or more )
4 cups chicken stock, low-sodium
1 tsp kosher salt
1 tsp freshly cracked black pepper
1/4 cup garlic clove, roughly chopped
1 anaheim chili, roughly chopped
1 cup roughly chopped cilantro stems
2 shallots, peeled & chopped
3 stalks celery, roughly chopped
2 cups red potatoes, peeled and diced (1/2-inch)
4 tbsps butter , plus 1 tbsp
1 sweet onion, diced
1 anaheim chili, small dice
1/4 cup diced poblano pepper
1 tbsp minced garlic
3/4 cup bacon, diced
1/2 tsp salt
1/2 tsp pepper
1/2 cup heavy cream

Directions:

Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	363.93 Kcal (1524 kJ)
Calories from fat	176.26 Kcal
		% Daily Value*
Total Fat	19.58g	30%
Cholesterol	43.78mg	15%
Sodium	785.33mg	33%
Potassium	844.74mg	18%
Total Carbs	39.53g	13%
Sugars	10.45g	42%
Dietary Fiber	5.59g	22%
Protein	12.11g	24%
Vitamin C	22.8mg	38%
Vitamin A	0.1mg	2%
Iron	1.7mg	10%
Calcium	82.2mg	8%

Amount Per 100 g
Calories	57.78 Kcal (242 kJ)
Calories from fat	27.98 Kcal
		% Daily Value*
Total Fat	3.11g	30%
Cholesterol	6.95mg	15%
Sodium	124.68mg	33%
Potassium	134.11mg	18%
Total Carbs	6.28g	13%
Sugars	1.66g	42%
Dietary Fiber	0.89g	22%
Protein	1.92g	24%
Vitamin C	3.6mg	38%
Iron	0.3mg	10%
Calcium	13.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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