Roasted Corn Chowder



4-6 ears of fresh corn

1 onion, chopped

5-6 cloves of fresh garlic, minced

2 yellow, red or chocolate sweet peppers (not green), seeds removed and diced

5 medium red or white new potatoes (about 1 lb), cubed

2 quarts of chicken broth or stock (can substitute vegetable broth)

1-2 tsp fennel seed (optional)

1/2 cup white wine

2 Tomatoes, diced

Cilantro, chopped

Juice from 1 lime

Kosher salt

Freshly ground black pepper

Olive or canola oil

1 lb of grilled chicken, or your favorite seafood like seared scallops, steamed lobster, or shrimp.


Prepare the corn in one of two ways: 1) For great flavor in the soup, grill the corn then cut the kernels off the cob. 2) Alternately you can shuck the corn, remove the silks, cut the kernels off the corn, then place the uncooked kernels into a baking dish. Toss with some oil then season with kosher salt, and freshly ground black pepper. Bake at 375 degrees for about 30- 45 minutes, or until the kernels begin to brown around the edges of the baking dish.

While the corn is cooking, saute the onion and 1/2 of the chopped peppers in a little oil. Add the potatoes, fennel seed, garlic, and broth then bring to a boil. Reduce heat and simmer until the potatoes are tender.

While the potatoes are cooking: combine the diced tomato, remaining peppers, 1/3 of the cooked corn, cilantro and lime juice in a bowl. Season with salt and pepper to taste. Set aside.

Once the potatoes are cooked, add the remaining 2/3rds of the corn and the white wine to the soup. Remove from the heat and pulse with an immersion blender until the ingredients have a creamy look, but some texture remains.  Let simmer for a few minutes more. Season to taste.

Stir in diced grilled chicken, or ladle the soup over your favorite seafood. Garnish with the tomato mixture and your favorite hot sauce if you like a little extra heat.

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