Roasted Corn Chowder with Cheddar CheeseRecipe preview on Faxo
Recipe

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
Steps
- 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.
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