Roasted Corn and Potato Chowder with a Barbecue Drizzle

Name: Roasted Corn and Potato Chowder with a Barbecue Drizzle
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 59 milliliters barbecue sauce, divided; 1 stalks celery; 237 milliliters corn, cooked, cut from the cob; 1 teaspoon dried rosemary; 237 milliliters dry white wine; 3 cloves garlic, peeled; 2 Juice lemon; 2 leeks, cleaned, roots cut off, white parts only, cut in half length-wise; 3 Tbsps olive oil; 1 teaspoons pepper; 1 red bell pepper; 3 smalls red potatoes, cut into 1-inch cubes; 1 teaspoon salt; 4 servings Salt and pepper, to taste; 1 teaspoon smoked paprika; 473 milliliters vegetable broth

Roasted Corn and Potato Chowder with This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Heat the oven to 500ºF.In a large roasting pan, combine the olive oil, leeks, celery, potatoes, pepper, garlic, paprika, rosemary, salt and pepper. Stir to coat.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Rosemary

Paprika

Celery

Garlic

Pepper

Leek

Equipment you will use

Roasting Pan

Oven

Add the wine and roast for 15 minutes.In a food processor, combine the roasted vegetables and any pan liquid along with the broth and lemon juice. Blend until smooth.

Ingredients you will need

Lemon Juice

Vegetable

Broth

Wine

Equipment you will use

Food Processor

Frying Pan

Add the corn and pulse a few times. It should not be smooth, but the corn should not remain whole kernels.

Ingredients you will need

Corn

Heat the chowder in a saucepan over medium heat, stirring occasionally until hot.Ladle into 4 bowls and drizzle each with 1 tablespoon barbecue sauce before serving.

Ingredients you will need

Barbecue Sauce

Chowder

Equipment you will use

Sauce Pan

Bowl

Ladle

Equipment

Ingredients

Servings:

59milliliters

barbecue sauce, divided 1stalks

celery 237milliliters

corn, cooked, cut from the cob 1teaspoon

dried rosemary 237milliliters

dry white wine 3cloves

garlic, peeled 2

Juice lemon 2

leeks, cleaned, roots cut off, white parts only, cut in half length-wise 3Tbsps

olive oil 1teaspoons

pepper 1

red bell pepper 3smalls

red potatoes, cut into 1-inch cubes 1teaspoon

salt 4servings

Salt and pepper, to taste 1teaspoon

smoked paprika 473milliliters

vegetable broth

Recommended wine: Zinfandel, Rose Wine

Barbecue works really well with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Criss Cross Old Vine Zinfandel with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.