Roasted Corn Chowder
By Executive Chef Jeff Storcz / Grayhawk Golf Club
Shamrock Farms Fresh Chef Challenge 2009 Winner
This delicious soup features Shamrock Farms Heavy Cream as a key ingredient. It was voted the winner in our Fresh Chef Challenge. You'll find out why when you try it.
Yield: Serves 6 - 8
Ingredients
- 1 quart Shamrock Farms Heavy Cream
- 1 stick of butter
- 1 cup of flour
- 6 ears of corn, husked and de-silked, roasted
- 2 roasted and peeled red bell peppers, diced
- 2 roasted and peeled green bell peppers, diced
- 1/3 cup chopped cilantro
- 2 peeled and diced potatoes
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon thyme
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 cup El Pato sauce
- 1 bay leaf
- 8 ounces cream corn
- 1 quart chicken stock
- 1 cup diced onions
- 1 cup diced celery
- Salt and pepper to taste
Directions
Steam potatoes until done (about 10 minutes), then set aside. Place corn in oven with skin on and roast on 350 degrees F for about 20 minutes. Set aside and let cool. Cut corn off cob. Heat butter and sauté onion and celery. Add flour and stir and cook for 5 minutes. Add chicken stock and mix thoroughly, and then add remaining ingredients and seasonings. Bring to a boil, stirring occasionally. Remove from heat and serve.
