Roasted Sweet Corn Chowder

Name: Roasted Sweet Corn Chowder
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 Anaheim pepper, roughly chopped; 1 small Anaheim pepper, small dice; 0 teaspoons ancho chili powder; 177 milliliters diced bacon; 1 stick butter, room temperature; 4 Tbsps butter, plus 1 tablespoon; 0 teaspoons cayenne pepper; 3 stalks celery, roughly chopped; 2 teaspoons chipotle paste; 237 milliliters roughly chopped cilantro stems; 118 milliliters freshly minced cilantro leaves; 0 teaspoons dry mustard; 8 ears corn, husks and silks removed; 0 teaspoons fine grain sea salt; 59 milliliters fresh cilantro leaves, minced; 1 Tbsp minced garlic; 59 milliliters roughly chopped garlic cloves; 1 Tbsp granulated garlic; 118 milliliters heavy cream; 1 lime, zested, plus 1/2 lime, juiced; 1 teaspoon kosher salt; 946 milliliters chicken stock, low-sodium; 0 teaspoons hot paprika; 1 teaspoons freshly cracked black pepper; 1 teaspoon freshly cracked black pepper; 59 milliliters diced poblano peppers; 473 milliliters red potatoes, peeled and diced (1/2-inch); 1 teaspoons salt; 8 servings Salt and freshly ground black pepper; 1 sleeve saltine crackers, unsalted (about 30)

Roasted Sweet Corn Chowder requires about 2 hours and 15 minutes from start to finish. This soup has 428 calories, 8g of protein, and 32g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up water, butter, ears corn, and a few other things to make it today. If you like this recipe, you might also like recipes such as Sweet Corn Chowder, Raw Sweet Corn And Cashew Chowder, and Raw Sweet Corn and Cashew Chowder.

Instructions

Watch how to make this recipe.

Preheat the grill to medium-high heat.

Equipment you will use

Grill

Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown.

Ingredients you will need

Corn

Equipment you will use

Grill

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.

Ingredients you will need

Corn

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Grill

Knife

Bowl

Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery.

Ingredients you will need

Stock

Cilantro

Shallot

Peppers

Celery

Garlic

Pepper

Water

Corn

Salt

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Pot

Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.

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Pot

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.

Ingredients you will need

Potato

Stock

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Sauce Pan

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.

Ingredients you will need

Corn Kernels

Peppers

Butter

Onion

Stock

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Pot

Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes.

Ingredients you will need

Stock

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Frying Pan

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.

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Garlic

Stock

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Blender

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.

Ingredients you will need

Bacon

Stock

Equipment you will use

Paper Towels

Pot

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.

Ingredients you will need

Salt And Pepper

Bacon Drippings

Butter

Corn

Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture.

Ingredients you will need

Heavy Cream

Potato

Stock

Corn

Heat through and adjust seasoning, if necessary.

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Seasoning

Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.

Ingredients you will need

Chipotle Chiles

Cilantro

Saltine Crackers

Cream

In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes.

Ingredients you will need

Cream

Equipment you will use

Hand Mixer

Bowl

Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated.

Ingredients you will need

Salt And Pepper

Lime Juice

Chipotle Chiles

Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.

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Cilantro

Salt

Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.

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Baking Sheet

Oven

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.

Ingredients you will need

Butter

Spices

Equipment you will use

Hand Mixer

Bowl

Add the spices and beat until incorporated.

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Spices

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.

Ingredients you will need

Crackers