Roasted Corn Soup Recipes

ROASTED CORN SOUP

Steps:

• Preheat oven to 400-degrees F.
• Place corn on a cookie sheet.
• Roast corn for 45-60 minutes until the outside of the husks are dry and dark brown (I can't see why you couldn't do this on the grill instead). Let cool and then shuck corn and cut kernels off the ears.
• Puree 3 cups of the corn with 3 cups of water in a blender.
• Cook the pureeed corn in a pan along with the chipotle chiles and remaining 2 cups of water for 10-15 minutes over low heat.
• Stir in the reserved corn and salt.
• Pour into bowls and crumble cheese over each serving.

ROASTED SWEET CORN CHOWDER

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 SOUP WITH CHICKEN

Steps:

• Grill chicken breast and chop in to small bite size pieces.
• Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
• Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
• In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
• In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
• Add chopped chicken and heat through.
• To serve, ladle soup into bowls.
• If enchilada sauce is need for chicken enchiladas, blend the ingredients.

ROASTED CORN SOUP

Steps:

• Using a sharp knife, slice down each cob to remove the kernels. Scrape the kernels onto a baking sheet and reserve for the soup.
• Cut each cob in half crosswise and drop them into a large stockpot with the onion, celery, carrot, and bay leaf, and add 2 quarts cold water. Bring to a boil over high heat, reduce the heat to low, and simmer for 30 minutes. Strain the stock into a medium saucepan, bring to a boil, and cook until reduced to about 5 cups. Remove from the heat and let cool slightly.
• Preheat the oven to 350°F.
• Add 2 tablespoons of the olive oil to the corn kernels, season with salt and pepper, and toss to coat. Roast the corn in the oven, stirring a few times, until lightly golden brown, about 20 minutes.
• Heat the remaining tablespoon of oil and the butter in a medium saucepan over medium-high heat. Add the roasted garlic and cook, stirring, for 1 minute. Add the wine, bring to a boil, and cook until almost completely evaporated, a couple of minutes. Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally. Add the corn stock and season with salt and pepper. Bring to a boil, reduce the heat to medium, and let simmer, stirring occasionally, for 30 minutes.
• Using a slotted spoon, transfer the solids to a blender. Add 2 cups of the cooking liquid and blend until smooth. If the soup is too thick, add more of the cooking liquid, 1/4 cup at a time. Strain the soup into a medium saucepan and bring to a simmer over medium heat. Taste for sweetness; if needed, add up to a few extra teaspoons sugar. Whisk in the crème fraîche and season with salt and pepper to taste.
• Ladle into bowls, drizzle the chive oil over the soup, and top with some of the crispy okra.

FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE

Steps:

• Roast the Corn for the Guacamole
• Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
• Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
• Prepare the Corn for the Soup
• Put the kernels (fresh or frozen and defrosted) in a blender.
• Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
• Simmer the Soup
• Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
• Finish the Roasted Corn Guacamole
• In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.
• Serve and Garnish
• Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

ROASTED CORN CHOWDER

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.