I had so much fun making this for my friends who live on a farm in South Langley. Fresh just picked corn on the cob from the Corn Shack. All of the fresh produce from White Rock farmer’s market. Roasting the corn with the silks on elevates the taste and it is so satisfying.
Roasted Corn Chowder
Ingredients:
Corn on the cob – ½ dozen
Bacon ½ pound, chopped
1 leek, white part, chopped
1 red or yellow onion, diced
Garlic, chopped
3 ribs celery, diced
Hand full of red and purple baby potatoes, quartered
Bell baby peppers, red, yellow, orange, diced
Sea salt, fresh cracked pepper
Smoked paprika
Oregano
Cayenne pepper
4–6 c beef broth
1 c heavy cream
Kale, chopped
Topping options:
Chives, parsley, micro–greens
Smoked gouda cheese or parmesan cheese
Method:
Soak corn in water 20 minutes, this helps prevents fire flareup, keep in the husks, but cut off any loose silk and skins, bbq 30 minutes on medium, husk corn and sprinkle cayenne pepper and toss, this helps to reduce the sweetness of the corn and bring out more smokey flavour
In a dutch oven cook bacon till just slightly crisp, add leeks and onions, saute till translucent add garlic and celery, saute until celery is a wee bit soft, add potatoes and bell peppers and all spices except cayenne pepper, add corn broth bring to a wee boil then add cream, cover and simmer 20–25 minutes till potatoes are tender.
Add kale simmer about 5ish minutes
Serve with your favorite topping and appy bread.
Enjoy J
