Roasted Sweet Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Saw it on Guy's Big Bite & it looked delicious! Ingredients:
8 ears corn, husks and silks removed |
2 quarts water (or more) |
4 cups chicken stock, low-sodium |
1 teaspoon kosher salt |
1 teaspoon 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 tablespoons butter, plus 1 tablespoon |
1 sweet onion, diced |
1 anaheim chili, small dice |
1/4 cup diced poblano pepper |
1 tablespoon minced garlic |
3/4 cup bacon, diced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup heavy cream |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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