Sunday, July 22, 2012

Summer Fresh Roasted Corn Chowder

Yum - it is that time of year where fresh veggies are becoming abundant!  I've had some really tasty corn in the last couple of weeks and it reminded me of a recipe that I first made about 9 years ago from Bon Appetit.  I know it's summer and where we live the heat has been on auto pilot for weeks.  I can't wait to get our next electric bill...and to add insult to injury we get monthly letters telling us how we rate against the neighbors.  I'm not saying but I might have a neighbor who uses more than us  - you know who are  :-)

Well, back to dinner.  Since I was lounging and drinking coffee yesterday morning, I didn't go to the farmer's market.  So today I ended up at a corn stand and met the nicest lady.  I was also looking for cucumbers (which they ran out of) and she offered for me to come back tomorrow and she would bring me some from her house.  Really sweet of her.

Recipe Source :  Bon Appetit (1994?)


Doesn't this corn look awesome...


Both the corn and pepper is roasted on the grill



Other ingredients include below - first the bacon is fried until crisp and the onion is sauteed



Chicken broth and potatoes are added and cooked until tender


The corn, roasted peppers and half&half are added last.


This soup is quite tasty!  I love the corn, bacon, peppers and potatoes all melding together... a happy dance for my taste buds!  Come back this week... I'm featuring some other fresh veggie recipes



Roasted Corn Chowder Serves: 6-8 Calories: NA Prep Time to Table: 45 minutes
Recipe : Not sure

 Ingredients:
 -7 ears fresh corn, husked
-1 to 2 red peppers
-3 bacon slices, diced
-1/2 cup finely chopped onion
 -2 T butter -3 T flour
-4 ½ cups chicken broth
 -2 large russet potatoes peeled and diced
-1 ½ cup half and half

Preparation:
1. Turn on grill and grill corn until slightly charred but still crisp-tender (about 15 minutes). Grill pepper(s) until black all over, place in Ziploc bag and let steam for about 10 minutes. Remove skin, seed and chop. Cut kernals from corn and set aside

2. Sauté bacon in large dutch oven until just crisp then add butter and onion and sauté until onion is soft and pale about 8-10 minutes. Sprinkle flour and cook 2 minutes stirring constantly

3. Gradually add in broth and potatoes. Simmer for 10 minutes or until soft

4. Add corn, peppers and half and half. Season with S&P. Simmer until slightly thickened – about 15-20 minutes

Notes:

2 comments:

  1. Now yummy! I'm dying for fall to come so I can make some soups. Thanks for sharing at Must Try Monday.

    ReplyDelete
  2. This chowder looks amazing. I am pinning for future reference. Thanks so much for sharing on Marvelous Mondays! :)

    Julie

    ReplyDelete

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