Recipe courtesy of Michael Lomonaco
Roasted Corn Chowder with Country Cheddar Cheese
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 256
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 35
- Sodium
- 557
Ingredients
6 ears fresh sweet corn, brushed lightly with butter and grilled or broiled until toasted on all sides (about 3 cups cut corn)
2 tablespoons unsalted butter
1 large onion, peeled and diced (about 1 cup)
2 celery stalks, diced
1 leek, split, cleaned and diced
1 large sweet red pepper, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 quarts chicken stock
8 ounces white or yellow cheddar cheese, preferable extra-sharp, grated
Directions
- Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;