Roasted corn chowder with country cheddar cheese

8 servings

Ingredients

QuantityIngredient
6Fresh sweet corn ears
Melted butter; for brushing corn
2tablespoonsUnsalted butter
1cupPeeled; diced onion
2Celery stalks; diced
1Leek; split, cleaned,
And diced
1largeSweet red pepper; diced
2teaspoonsGround cumin
1teaspoonGround coriander
½teaspoonSalt
½teaspoonCayenne pepper
2quartsChicken stock
8ouncesWhite or yellow cheddar cheese; grated
(preferable extra-sharp cheese)

Directions

Brush the corn lightly with butter and grill or broil until toasted on all sides. Cut the roasted corn off of their cobs (about 3 cups cut corn), 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.

This recipe yields 8 to 10 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael Lomonaco From the TV FOOD NETWORK - (Show # CL-8689) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...

04-12-1999

Recipe by: Michael Lomonaco

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