Roasted Corn Chowder with Cheddar Cheese
Description
Brighten up your day with a yummy corn chowder. Although this "chowder" doesn't contain potatoes, you will still love how it satisfies and comforts you on those chilly days.
Ingredients
6 ears fresh sweet corn, husks and silks removed
1/2 c. diced bacon
4 T. unsalted butter
1 large onion, peeled and diced (about 1 c.)
2 celery stalks, peeled and diced
1 t. ground coriander
1 t. ground cumin
6 c. hot chicken stock
1 c. heavy cream (or half and half or milk for a lighter chowder)
8 oz. shredded aged Cheddar cheese
1 c. thinly sliced scallions
salt, to taste
pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Over medium heat, heat a large soup pot for 1 minute before adding bacon; cook bacon until browned; remove bacon, leaving behind the drippings.
Melt the butter in the bacon drippings; add onion and celery; cook over low heat for 7-10 minutes until the vegetables are softened and wilted, but not browned; add coriander and cumin.
Add hot chicken stock to the vegetables in the pot; return to a boil; reduce to a simmer before adding the reserved corn cobs; cook 30 - 35 minutes; remove and discard corn cobs. Using an immersion blender, carefully blend the soup in the pot before adding the cream, maintaining a simmer.
To the chowder, add the cut roasted corn kernels and the bacon; simmer 5-8 minutes before stirring in the grated cheese. Season with salt and pepper, to taste.
Serve immediately with sliced scallions on top.
4-6 servings.