Sunday, October 2, 2011

Roasted Corn Chowder

I concocted this recipe the other night and it turned out great.  And it made plenty to eat off of for lunch for the week.  Perfect for this chilly fall weather we are getting.

Roasted Corn Chowder

What You'll Need:
6 ears corn on the cob (shucked)
3 pieces thick cut bacon
1 large box of chicken stock
3 large carrots, peeled and chopped
1 large sweet onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 stalks celery, chopped
10-12 small yukon gold potatoes, chopped
1 cup light cream
salt and pepper to taste
fresh thyme
smoked paprika
2 Tbsp unsalted butter

What You'll Do:
Sprinkle the shucked ears of corn generously with paprika.  Roast the corn in the oven for about 20-30 minutes (once corn is softened) at about 375 degrees.

Meanwhile, cook the bacon in the same pot you plan to make the soup.  Cook until crisped and set aside.  Clean out the grease but don't clean the entire pot.  Melt the butter in the same pot and add the onions and garlic.  Let the onions and garlic pick up the remnants of the bacon.  Sautee for about five minutes and then add the carrots, potatoes and celery. 

 Add the entire box of chicken stock and let simmer.

Once the corn is cooked remove from heat and let cool.  Then cut all of the corn off of the cob. 

 Add half of the corn to the soup mixture.

Carefully (since the liquid is hot!) use a stick blender to mix up all of the broth and veggies into a hearty soup base. 

Add the remaining corn in afterwards so that there are lots of tasty corn pieces.  That gives the soup a really nice texture - the creaminess of the base and the crunchiness of the corn.  Add the cream, bacon (crumbled) and fresh thyme at the end before serving.

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