Roasted corn chowder with country cheddar cheese

Yield: 8 servings

Measure Ingredient
6 \N Fresh sweet corn ears
\N \N Melted butter; for brushing corn
2 tablespoons Unsalted butter
1 cup Peeled; diced onion
2 \N Celery stalks; diced
1 \N Leek; split, cleaned,
\N \N 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
\N \N (preferable extra-sharp cheese)

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.

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