ROASTED CORN CHOWDER
This pot of goodness has flavors of bacon, onion, potatoes and a little kick of red pepper.
Provided by Donya Mullins
Categories Main Course Soup
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Butter corn and sprinkle with salt and pepper.
- Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill**
- When corn is done, remove from foil, cool slightly and cut from the cob.
- Heat 1/2 tablespoon of olive oil in large dutch oven.
- Cook bacon in hot oil until crispy.
- Remove to drain on paper towels.
- Add 1/2 tablespoon of olive oil to bacon drippings and heat.
- Add onions and saute until translucent.
- Mix in flour, salt and pepper and cook for 3 minutes.
- Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
- Gently mix in corn and half and half, stirring well.
- Add Cayenne pepper. Taste and adjust seasoning.
- Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
- Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.
ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- 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.
- Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
- Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
- Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.
ROASTED CORN CHOWDER
Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.
Provided by Will Bullock
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
- Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
- Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
- Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
- Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
- Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g
FIRE-ROASTED CORN CHOWDER RECIPE - (4/5)
Provided by HeatherS
Number Of Ingredients 14
Steps:
- GRILL METHOD: Preheat grill to medium-high direct heat. Roast corn on grill, turning a quarter rotation every 2 minutes or so, until kernels begin to brown. Roast the bell pepper until the skin blackens, Remove corn and bell pepper from the grill and let cool. Cut kernels from the cobs into a bowl. Reserve. Skin and seed the bell pepper, then dice it finely. Reserve. PAN METHOD: Cut kernels from the cobs, and dice bell pepper. Sauté corn and bell pepper in a large pan with 2 tablespoons (30 mL) of butter for 10 minutes, or until corn begins to brown. Reserve. In a food processor, purée half the grilled (or sautéed) mixture with half the stock. Reserve. In a stockpot over medium-high heat, add oil and cook pork, garlic, onion, and leeks for approximately 8 minutes, stirring occasionally, until contents begin to brown. To the stockpot, add the puréed corn mixture, remaining stock, remaining corn and bell pepper, and cilantro. Turn up heat until it reaches a boil, then reduce heat and let simmer for 15 minutes, Just before serving, season to taste with salt, pepper, and chipotle, Add cream (if using) and lime juice.
FIRE-ROASTED CORN CHOWDER
Steps:
- Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.
- Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes.
- About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer.
- Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. (A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.) Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated.
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.
FIRE ROASTED CORN CHOWDER
Steps:
- Roast 4 ears coarn over direct clame. Cool and scrape kernels from the cob. Heat oil in dutch oven, add bell peppers and onions and cook until softenend. Scrape cord kernels from remaining 4 ears of corn. Add car corn and garlic and cook until the garlic aromtic. Add stock, sriracha, thyme and bay leaves. Bring to a boil, then lower heat and simmer 45 minutes. Just before soup is finished heat cream over low heat, just before a simmer. Discard thyme and bay leaves from soup. Puree in a blender. Mix in the warm cream and add reserved roasted corn. cook 5 - 10 minutes more. Season with salt, pepper and paprika.
More about "fire roasted corn chowder recipes"
HOW TO MAKE DELICIOUS FIRE-ROASTED CORN - DINNER …
Web Jun 2, 2018 Using a medium-size skillet, heat the oil until hot. Add the corn and over medium heat, cook corn for about 10 minutes, stirring often. Squeeze a little lime juice over the corn then sprinkle with chili powder, …
From dinnerplanner.com
From dinnerplanner.com
See details
CORN CHOWDER RECIPE | SPOON FORK BACON
Web Jul 8, 2022 How to Make Our Corn Chowder Recipe Process Place some corn kernels and corn cobs in a pot with stock and simmer for 20 minutes. Remove cobs and pour remaining mixture into a blender. Puree kernels …
From spoonforkbacon.com
From spoonforkbacon.com
See details
SHRIMP AND ROASTED CORN CHOWDER - CLOSET COOKING
Web Aug 16, 2012 Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside. Reduce the heat back down to medium, add the onion, celery and …
From closetcooking.com
From closetcooking.com
See details
CORN CHOWDER WITH BACON | RECIPETIN EATS
Web Oct 23, 2017 Add flour and mix it in. Cook, stirring, for 1 minute. Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so …
From recipetineats.com
From recipetineats.com
See details
FIRE ROASTED CORN CHOWDER WITH CHIPOTLE RECIPE
Web Skin bell pepper and dice. In a blender or food processor, puree half the corn with half the stock. To the stockpot add the pureed mixture, remaining stock, cream, remaining corn, cilantro, diced bell pepper, salt, black …
From cdkitchen.com
From cdkitchen.com
See details
BEST ROASTED CORN CHOWDER RECIPE - HOW TO MAKE …
Web Mar 3, 2012 1 pound frozen corn 1 small onion chopped 2 celery stalks chopped 1 carrot chopped 1 teaspoon vegetable oil 1 teaspoon water Dash salt and pepper 2 cloves garlic chopped 1 tablespoon butter 1 …
From food52.com
From food52.com
See details
SOUTHWESTERN CORN CHOWDER RECIPE - COOKIE AND KATE
Web Apr 20, 2022 Recipe yields 8 cups or 4 generous bowls. Scale Ingredients 1 tablespoon extra-virgin olive oil 8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels) 1 pound red potatoes, cut into ¾” cubes …
From cookieandkate.com
From cookieandkate.com
See details
ROASTED CORN AND POBLANO CHOWDER - BROWN EYED BAKER
Web Aug 3, 2016 Cook at a steady simmer until the potatoes are tender, 15 to 20 minutes. Remove from the heat and stir in the half-and-half. Transfer 2 cups of the chowder to a blender. Add the tortilla pieces and process …
From browneyedbaker.com
From browneyedbaker.com
See details
ROASTED POBLANO CORN CHOWDER | POBLANO CORN …
Web Mar 11, 2019 Roasted Poblano Corn Chowder is a creamy soup filled with smoky fire roasted poblano peppers, fresh corn, tender diced potatoes, and crisp bell pepper. Prep Time 20 minutes Cook Time 40 …
From thekittchen.com
From thekittchen.com
See details
SLOW COOKER CHIPOTLE PUMPKIN CORN CHOWDER
Web Sep 25, 2018 6 cups frozen fire roasted corn 3 Yukon gold potatoes diced 1 15-ounce can pumpkin puree 2 chipotles in adobe finely chopped 2 teaspoons kosher salt 1 teaspoon ground pepper 4 cups chicken broth 2 …
From melaniemakes.com
From melaniemakes.com
See details
GRILLED CORN AND POTATO CHOWDER RECIPE | MYRECIPES
Web Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red …
From myrecipes.com
From myrecipes.com
See details
FIRE ROASTED CORN CHOWDER - FORWARD FOOD
Web Jul 24, 2020 Roast 4 ears of the corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all …
From forwardfood.org
From forwardfood.org
See details
FIRE ROASTED CORN CHOWDER — THE BALANCED HOMEBODY
Web Aug 25, 2020 The magic of corn chowder is that, despite being a hot soup, it’s a late summer classic. I decided on this gluten-free, vegan optional, healthy corn chowder …
From thebalancedhomebody.com
From thebalancedhomebody.com
See details
SLOW COOKER ROASTED CORN CHOWDER - SLENDER KITCHEN
Web Roast in a 350 degree oven for 15-20 minutes until browned. You can also brown them in a skillet. For a short cut, look for frozen roasted corn – Trader Joe’s has a great one. 2. …
From slenderkitchen.com
From slenderkitchen.com
See details
BEST CORN CHOWDER RECIPE - HOW TO MAKE CORN CHOWDER - FOOD52
Web May 26, 2022 Cook over medium heat until the mixture begins to sizzle. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 …
From food52.com
From food52.com
See details
CROCKPOT CORN CHOWDER - THE MAGICAL SLOW COOKER
Web Feb 5, 2022 Step One – Add the corn, vegetable broth, seasonings, HALF of the cooked bacon, to the slow cooker. Stir. WAIT TO ADD THE CREAM. Step Two – Cook on LOW …
From themagicalslowcooker.com
From themagicalslowcooker.com
See details
SHRIMP AND CORN CHOWDER - DAMN DELICIOUS
Web Oct 24, 2014 2 cups corn kernels, frozen, canned or roasted 1 bay leaf ¼ cup heavy cream 2 tablespoons chopped fresh parsley leaves Instructions Heat a large stockpot or …
From damndelicious.net
From damndelicious.net
See details
FIRE ROASTED CORN SOUP - MAYO CLINIC
Web May 14, 2016 Heat oven to 500 F. Place the corn kernels on a baking sheet. Roast in the oven until they begin to caramelize, about 8 minutes. In a large soup pot, heat the oil …
From mayoclinic.org
From mayoclinic.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love