Chilled roasted corn chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | (1/2 stick) butter |
| 1½ | cup | Thinly sliced leeks |
| 1 | large | Baking potato (about 6 |
| Ounces) | ||
| 1 | can | (about 14 ounces) chicken |
| Broth | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground white pepper |
| 4 | mediums | Ears fresh corn, husked |
| 2½ | cup | Buttermilk |
| ¾ | cup | Diced red bell pepper (1 |
| small | Pepper) | |
| ⅓ | cup | Chopped fresh basil leaves |
| OR | ||
| 1 | tablespoon | Dried basil leaves |
| 2 | tablespoons | Chopped fresh chives OR |
| Green onion tops, if | ||
| Desired | ||
Directions
Melt butter in large saucepan over medium heat. Cook leeks in butter until softened, stirring occasionally, about 5 to 8 minutes.
Meanwhile, peel potato and cut into ½-inch pieces. Add to saucepan with leeks. Stir in broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until potato is very tender. Puree (½ at a time) in food processor or blender. Cool; cover and chill at least 4 hours or overnight. To roast corn, place ears on grill over coals. Grill 10 to 12 minutes or until browned, turning occasionally. (Or, place corn on rack of broiler pan and broil 2 to 3 inches from heat source for 8 to 10 minutes, turning every 2 minutes.) Cool; cut kernels off cobs. Remove potato mixture from refrigerator 30 minutes prior to serving. In large bowl, stir together potato mixture, buttermilk, corn, pepper, basil and salt; mix well. Ladle chowder into soup bowls sprinkle with chives.
NOTE: 2 cups cooked frozen or canned corn kernels may be substituted for the roasted corn.
Yield: 6 servings Serving Size: about 1 cup Nutritional Information per serving Calories 210 Total Fat 10 g Total Carbohydrates 26 g Protein 8 g Vitamin A 26 %DV Calcium 150 mg