When Corn on the Cob is in Season you have to take advantage of the time! How about a hearty bowl of Roasted Corn Chowder. This most delicious sweet & smokey flavour fulfills all the taste buds needs. This is some great soul food! I loved the charring technique listed below. I think this could be used for many other recipe ideas Roasting the Cobs in the oven also adds a roasted element to the soup. Serve this chowder with a baguette and asiago cheese! Yummy!
Smokey Corn Chowder
Smokey Corn Chowder is so satisfying and tasty! Serve with a crusty baguette
Ingredients
Method
- Directions:Roasting Corn Instructions:Preheat oven to 400°. Place the corn on a baking sheet. Add oil salt and pepper. Place in the oven for a half hour, turning occasionally. Let cool and slice the corn off the cob into a bowl. Set aside.Dry Roasting Garlic & Poblano Instructions: In a cast iron skillet heat up the pan. Throw the Poblano and garlic in the pan. Roast for approximately 10-15 min. Turning frequently charring all the sides. Remove from the heat and let cool while preparing the soup.For the Soup:In a heavy pot (Creuset) over medium heat, add oil and Capicola. Saute for 3-4 minutes. Remove the Capicola from the pot and set aside. Add in the leeks, red pepper, celery and butter. Saute for 4 minutes. Add in the potatoes, corn, pablano peppers, garlic, fresh thyme and spices. Stir and cook for approximately 4 minutes. Add in the chicken stock, mustard, Maple syrup, and Bay leaf. Simmer for 20 minutes. Add in the cream or milk. Simmer for another 15 minutes. Optional: To thicken, add in the cornstarch/water mix.Enjoy with a crusty baguette and sliced asiago cheese
this food is very delicious thank you for making this delicious recipe