Gardens Bounty Roasted Corn Chowder Recipes

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ROASTED CORN CHOWDER



Roasted Corn Chowder image

This pot of goodness has flavors of bacon, onion, potatoes and a little kick of red pepper.

Provided by Donya Mullins

Categories     Main Course     Soup

Time 1h35m

Number Of Ingredients 11

4-5 slices of bacon - cut into 3rds
6 cups roasted corn - about 8 to 10 ears
1 medium onion - diced
3 tablespoons flour
4 Yukon gold potatoes - diced
1 tablespoon olive oil
5 cups chicken stock
1 cup half and half
2 teaspoons salt
1 teaspoon fresh cracked pepper
1/2 teaspoon Cayenne pepper

Steps:

  • Heat oven to 400 degrees.
  • Butter corn and sprinkle with salt and pepper.
  • Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill**
  • When corn is done, remove from foil, cool slightly and cut from the cob.
  • Heat 1/2 tablespoon of olive oil in large dutch oven.
  • Cook bacon in hot oil until crispy.
  • Remove to drain on paper towels.
  • Add 1/2 tablespoon of olive oil to bacon drippings and heat.
  • Add onions and saute until translucent.
  • Mix in flour, salt and pepper and cook for 3 minutes.
  • Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
  • Gently mix in corn and half and half, stirring well.
  • Add Cayenne pepper. Taste and adjust seasoning.
  • Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
  • Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.

ROASTED SWEET CORN CHOWDER



Roasted Sweet Corn Chowder image

Provided by Guy Fieri

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 37

8 ears corn, husks and silks removed
2 quarts water, or more if needed
4 cups chicken stock, low-sodium
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/4 cup roughly chopped garlic cloves
1 Anaheim pepper, roughly chopped
1 cup roughly chopped cilantro stems
2 shallots, peeled and roughly chopped
3 stalks celery, roughly chopped
2 cups red potatoes, peeled and diced (1/2-inch)
4 tablespoons butter, plus 1 tablespoon
1 sweet onion, diced
1 Anaheim pepper, small dice
1/4 cup diced poblano peppers
1 tablespoon minced garlic
3/4 cup diced bacon
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup heavy cream
1/2 cup freshly minced cilantro leaves
Chipotle Cream, recipe follows
Spicy Saltines, recipes follows
1/2 cup heavy cream
2 teaspoons chipotle paste
Salt and freshly ground black pepper
1 lime, zested, plus 1/2 lime, juiced
1/4 cup fresh cilantro leaves, minced
1 stick butter, room temperature
1 tablespoon granulated garlic
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fine grain sea salt
1/8 teaspoon ancho chili powder
1/8 teaspoon hot paprika
1/8 teaspoon white pepper
1 sleeve saltine crackers, unsalted (about 30)

Steps:

  • Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
  • Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
  • In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
  • In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
  • Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
  • Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
  • In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
  • Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
  • Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
  • Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.

ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

FIRE-ROASTED CORN CHOWDER



Fire-Roasted Corn Chowder image

Categories     Side     Roast     Corn     Raw     Simmer     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 13

8 ears fresh sweet corn, husked
2 tablespoons olive oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic, minced
6 cups vegetable stock
1/2 cup Sriracha, plus more for garnish
3 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
Salt and freshly ground black pepper
Smoked paprika, for garnish
Torn leaves of fresh cilantro or flat-leaf parsley, for garnish

Steps:

  • Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.
  • Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes.
  • About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer.
  • Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. (A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.) Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated.
  • Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.

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