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Sunday, September 13, 2009

Roasted Corn Chowder

(photo from google files soon to be changed)
As featured this weekend on CBC's Weekend Morning show with Kerän Sanders.

Roasted Corn Chowder

This can be prepared as a vegetarian option by omitting the pancetta and using vegetable stock.

5 ears corn, husks on
3-5 sweet potatoes, cubed
1 onion, chopped
1 tbs olive oil
1 cup chopped slab bacon (I used pancetta in this recipe)
1 roasted red pepper
4 cups stock (vegetarian, chicken, etc)
½ tsp dried marjoram
¼ tsp ground nutmeg
½ tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
Roast corn with husks on at 2 minutes a side. When cooled, remove husks and cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Saute onion with pancetta pieces until onion is translucent. Add corn, sweet potatoes, roasted red pepper and combine. Add the soup stock and spices and bring to a boil. Simmer and add spices. Add the whipping cream and simmer. Serve hot.


1 comment:

Scott said...

Nice recipe. Very good indeed. I would like to submit an optional preparation method for the corn. Remove the husks, brush with oil and grill it on the bbq, turning as needed.