Roasted corn chowder with country cheddar cheese
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fresh sweet corn ears | |
| Melted butter; for brushing corn | ||
| 2 | tablespoons | Unsalted butter |
| 1 | cup | Peeled; diced onion |
| 2 | Celery stalks; diced | |
| 1 | Leek; split, cleaned, | |
| And diced | ||
| 1 | large | Sweet red pepper; diced |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cayenne pepper |
| 2 | quarts | Chicken stock |
| 8 | ounces | White 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
Converted by MM_Buster v2.0l.