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  • Roasted Corn Chowder With Country Cheddar Cheese

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    Roasted Corn Chowder With Country Cheddar Cheese
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 x Fresh sweet corn ears
    •     Melted butter for brushing corn
    • 2 Tbsp. Unsalted butter
    • 1 c. Peeled, diced onion
    • 2 x Celery stalks diced
    • 1 x Leek split, cleaned,
    •     and diced
    • 1 lrg Sweet red pepper diced
    • 2 tsp Grnd cumin
    • 1 tsp Grnd coriander
    • 1/2 tsp Salt
    • 1/2 tsp Cayenne pepper
    • 2 quart Chicken stock
    • 8 ounce White or possibly yellow cheddar cheese grated
    •     (preferable extra-sharp cheese)

    Directions

    1. Brush the corn lightly with butter and grill or possibly broil till toasted on all sides. Cut the roasted corn off of their cobs (about 3 c. cut corn), reserving the cobs.
    2. Heat the butter in a large, heavy-bottomed soup pot. Add in the corn, the diced vegetables and the seasoning and saute/fry till the vegetables are soft but not browned. Add in the chicken stock. Bring to a boil, then reduce to a simmer and add in the reserved corn cobs. Cook 40 to 45 min, remove the cobs and stir in the grated cheese. Serve immediately.
    3. This recipe yields 8 to 10 servings.

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