Description
Hearty roasted corn chowder delivers a symphony of southwestern flavors that dance across your palate with creamy richness and smoky depth. Spicy, sweet, and comforting, you’ll savor each spoonful of this soul-warming soup that celebrates fresh ingredients and bold culinary traditions.
Ingredients
Scale
Main Ingredients:
- 6 to 8 ears fresh sweet corn, husks removed
- 4 to 5 red potatoes, cut into 1-inch chunks
- 1½ cups (360 milliliters) heavy cream
Vegetables:
- 2 ribs celery, chopped
- 1 small onion, chopped
Cooking Ingredients:
- 3 tablespoons (45 milliliters) olive oil
- 2 cups (480 milliliters) water
- Salt to taste
- Pepper to taste
Instructions
- Fire up the grill to medium-high heat and brush corn cobs with olive oil, creating deep char marks across the surface. Rotate cobs to ensure even caramelization, approximately 8-10 minutes.
- Allow grilled corn to cool completely at room temperature, then slice kernels off the cobs using a sharp chef’s knife on a stable cutting board.
- Transfer half the roasted kernels to a food processor with water, blending until achieving a silky, smooth puree with minimal texture, about 2-3 minutes.
- Heat olive oil in a medium pot over moderate flame, sautéing chopped celery and onion until they become translucent and soft, releasing their aromatic essence.
- Pour corn puree into the pot, combining with water and diced potatoes. Elevate heat to generate a rolling boil, then reduce to a gentle simmer for 20-25 minutes until potatoes reach tender consistency.
- Process remaining roasted kernels with heavy cream in the food processor, creating a rustic, slightly textured mixture.
- Integrate the roasted corn-cream blend and additional heavy cream into the simmering chowder, stirring thoroughly to incorporate flavors.
- Season with salt and freshly cracked black pepper, adjusting to personal taste preferences. Ladle into warm bowls and serve immediately while piping hot.
Notes
- Charring Corn Perfectly: Grill corn cobs with dark grill marks for deeper, smoky flavor that adds complexity to the chowder’s taste profile.
- Blending Technique: Puree corn with water to create a smooth base, ensuring a creamy texture without excess thickness.
- Cream Integration: Blend roasted corn kernels with heavy cream separately before adding to maintain distinct corn flavor and prevent over-processing.
- Dietary Adaptations: Substitute heavy cream with coconut milk or cashew cream for dairy-free version, keeping the rich, velvety consistency intact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg