Roasted Corn Chowder
Roasted Corn Chowder
ingredients
2 large cobs of corn, husked (or 1 1/2 cups frozen corn)
1 Tbsp. extra-virgin olive oil
1/4 tsp.salt
1/4 tsp. freshly ground black pepper
2 Tbsp. butter
2 potatoes, cubed (wash thoroughly and leave the skins on for a quicker soup)
1 onion, diced
1/2 cup diced carrot
1/4 cup red pepper, seeded and diced
1/4 cup diced bacon (use diced pre-cooked bacon for a quicker soup)
1 Tbsp. all-purpose flour
4 cups chicken stock
1/2 tsp. dried thyme
1/2 cup 10% cream
method
In pot of boiling water, blanch corn for 5 minutes. Drain and let cool enough to handle; remove kernels. In small bowl, toss together corn, oil, salt and pepper. Spread on small baking sheet; roast in 400° F. oven until beginning to char, about 8 minutes. Set aside.
Meanwhile, in large Dutch oven, melt butter over medium-low heat; cook potatoes, onion, red pepper, carrot and bacon, stirring occasionally, until softened, about 5 minutes.
Stir in flour; cook, stirring, for 1 minute. Gradually pour in stock, stirring and scraping up brown bits from pan; bring to boil. Add dried thyme. Cover, reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
Add corn and cream; heat through. Season with more salt and pepper if desired. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours. Gently reheat without boiling.) Serve garnished with bacon bits.
http://www.fortysomething.ca/2008/09/roasted_corn_chowder.php