Best Fire Roasted Corn Chowder Recipes

FIRE-ROASTED CORN CHOWDER

Steps:

• Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.
• Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes.
• About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer.
• Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. (A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.) Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated.
• Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.

FIRE ROASTED CORN CHOWDER

Steps:

• Roast 4 ears coarn over direct clame. Cool and scrape kernels from the cob. Heat oil in dutch oven, add bell peppers and onions and cook until softenend. Scrape cord kernels from remaining 4 ears of corn. Add car corn and garlic and cook until the garlic aromtic. Add stock, sriracha, thyme and bay leaves. Bring to a boil, then lower heat and simmer 45 minutes. Just before soup is finished heat cream over low heat, just before a simmer. Discard thyme and bay leaves from soup. Puree in a blender. Mix in the warm cream and add reserved roasted corn. cook 5 - 10 minutes more. Season with salt, pepper and paprika.

FIRE-ROASTED CORN CHOWDER RECIPE - (4/5)

Steps:

• GRILL METHOD: Preheat grill to medium-high direct heat. Roast corn on grill, turning a quarter rotation every 2 minutes or so, until kernels begin to brown. Roast the bell pepper until the skin blackens, Remove corn and bell pepper from the grill and let cool. Cut kernels from the cobs into a bowl. Reserve. Skin and seed the bell pepper, then dice it finely. Reserve. PAN METHOD: Cut kernels from the cobs, and dice bell pepper. Sauté corn and bell pepper in a large pan with 2 tablespoons (30 mL) of butter for 10 minutes, or until corn begins to brown. Reserve. In a food processor, purée half the grilled (or sautéed) mixture with half the stock. Reserve. In a stockpot over medium-high heat, add oil and cook pork, garlic, onion, and leeks for approximately 8 minutes, stirring occasionally, until contents begin to brown. To the stockpot, add the puréed corn mixture, remaining stock, remaining corn and bell pepper, and cilantro. Turn up heat until it reaches a boil, then reduce heat and let simmer for 15 minutes, Just before serving, season to taste with salt, pepper, and chipotle, Add cream (if using) and lime juice.