ROASTED CORN & ANCHO CHILI CHOWDER

facebook share image   twitter share image   pinterest share image   E-Mail share image



ROASTED CORN & ANCHO CHILI CHOWDER image

Categories     Soup/Stew     Vegetable

Yield 4 bowls

Number Of Ingredients 7

2 small or medium onions (chopped)
3 dried ancho chilis (seeded)
3 ears corn (roasted & cut off cob)
4 cups chicken broth
2 medium russet potatoes (cubed)
1 cup grated cheddar cheese
1 cup cream

Steps:

  • To Roast Corn: Shell corn and remove cornsilk. Brush with oil and roast either on grill or under your oven broiler. Turn every few minutes until you get a slightly toasted color. Cut off cob. Add chopped onion, seeded ancho chilis, roasted corn, cubed potatoes and chicken broth to pan and cook until tender. Season to taste with salt & pepper. Right before serving, add grated cheese, let it melt then add cream and heat until warm. Do not allow to boil after cheese and cream has been added.

There are no comments yet!