Sunday, July 22, 2012
Summer Fresh Roasted Corn Chowder
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
-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
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