Souped Up Corn ChowderJanuary 17, 2012
After our recent post about a recipe from the Sriracha Cookbook, the book’s author Randy Clemens commented on that post. I love this internet thing. Anyway, on to today’s recipe which we adapted from – guess what – the Sriracha Cookbook by Randy Clemens! It’s another soup; this time a spicy take on corn chowder that’s full of flavor, with some delightful heat. The onions, bell peppers and Sriracha give it a robust orange-red color, and the roasted corn kernels really enhance the dish. The amount of cream is fairly small, so it’s not a heavy soup at all. You can of course adjust the amount of Sriracha – the amount listed here makes it quite spicy, but not lip-burning spicy. It’s perfect for these cold weather nights. Enjoy!
Fire Roasted Corn Chowder
3 ears fresh sweet corn, husked
1 tablespoon olive oil
1/2 red bell pepper, seeded and diced
1/2 red onion, diced
2 cloves garlic, minced
3 cups vegetable stock
1/4 cup Sriracha
2 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
Smoked paprika, for garnish
Torn leaves of fresh cilantro or flat-leaf parsley, for garnish
Roast 2 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 pot or 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 ear 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 leaf. Bring to a boil, then lower the heat and simmer for 30 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 30 minutes, discard the thyme and bay leaf. 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. Ladle the soup into bowls and garnish with a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves. Eat!