Roasted Corn Chowder With Country Cheddar Cheese

Recipe Ingredients

6		Fresh sweet corn ears
		Melted butter - for brushing corn
2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Peeled, diced onion
2		Celery stalks - diced
1		Leek - split, cleaned,
		And diced
1		Sweet red pepper - diced (large)
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
2		Chicken stock
8 oz	227g	White or yellow cheddar cheese - grated
		(preferable extra-sharp cheese)

Recipe Instructions

Brush the corn lightly with butter and grill or broil until toasted on all sides. Cut the roasted corn off of their cobs (about 3 cups cut corn), reserving the cobs.

Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.

This recipe yields 8 to 10 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Michael Lomonaco - From the TV FOOD NETWORK - (Show # CL-8689)

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