Roasted Corn Chowder
This Roasted Corn Chowder is light on the ingredients, but big on flavour. Roasting the corn before adding it to the soup gives it a wonderful depth.
Servings: 4 People
Calories: 680kcal
Ingredients
- 6-6 ears Fresh sweet corn husks removed
- 3 tablespoon olive oil divided
- 2 cups water divided
- 2 ribs celery
- 1 small onion
- 4-5 Red potatoes cut into 1 inch chunks
- 1 ½ cups heavy cream divided
- salt and pepper
Instructions
- Prepare grill. Brush 3–4 corn cobs with 2 tablespoons olive oil, and grill corn until as “done” as you like (I prefer some dark grill marks but not an overall char). Set aside to cool.
- Using a sharp knife, carefully cut kernels off remaining ears of corn. Add kernels to a food processor or blender with 1 cup of the water. Puree until very smooth, about 2 minutes.
- In a medium pot over medium heat, cook celery and onion in remaining 1 tablespoon olive oil, stirring occasionally, until veggies are translucent and tender.
- Add corn puree, remaining cup of water, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 25 minutes.
- Carefully cut kernels off roasted cobs of corn.
- Add kernels to a food processor or blender and puree with ½ cup heavy cream until somewhat smooth, about 30 seconds.
- Add roasted corn puree and remaining heavy cream to the pot, and simmer until heated through.
- Season with salt and pepper to taste, serve hot!
Notes
Variations
• Add some roasted red peppers along with the roasted corn puree.
• Add some fresh basil and Parmesan cheese with the roasted corn puree.
• Add a couple of roasted jalapeños, finely chopped, with the roasted corn puree.
• Add about 2 cups shredded cheese along with the roasted corn puree.
• Top with crumbled bacon.
Nutrition
Calories: 680kcal | Carbohydrates: 65g | Protein: 11g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 116mg | Potassium: 1493mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1669IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 2mg