Roasted Sweet Corn Chowder
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 3 quarts
- 18 ears Sunshine Sweet corn - with husks, divided
- 3/4 cup peanut oil
- 2 1/2 cups onion - finely diced
- 1 cup celery - finely diced
- 1/2 cup carrot - finely diced
- 1/4 cup jalapeños - finely diced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh sage leaves - chopped
- Salt to taste
- Ground black pepper to taste
- 1 cup red bell pepper - diced
Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks.
Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish.
Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
In a large stockpot, over medium heat, heat oil.
Add onions, celery and carrot; cook until tender but not browned, about 10 minutes.
Stir in jalapeño, thyme, sage, salt and pepper; cook and stir for 2 minutes.
Add reserved cobs and 2 quarts water.
Raise heat to high, cover and bring to a boil.
Reduce heat; simmer until flavors are well blended, about 45 minutes.
Remove and discard cobs.
Add 3 pounds of the kernels and simmer for 10 minutes longer.
Remove pot from heat.
Using an immersion blender, puree soup.
Add remaining corn kernels; adjust seasonings.
Garnish with reserved corn wheels.
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