Roasted Corn Chowder With Corn Stick Croutons Recipe - Cooking Index
Roasted Corn Chowder With Corn Stick Croutons Recipe - Cooking Index
| 5 | Fresh sweet corn ears - (abt 2 1/2 cups corn) | |
| 1/4 cup | 59ml | Peanut oil |
| 1 cup | 62g / 2.2oz | Onion - diced (1 cup) (large) |
| 1 cup | 110g / 3.9oz | Carrot - diced (1 cup) (large) |
| 2 | Celery ribs - diced (1 cup) | |
| 4 | Fresh thyme sprigs - minced | |
| (or 1 tspn dried leaf thyme, crumbled) | ||
| 2 | Fresh sage sprigs - minced | |
| (or 1 tspn dried leaf sage, crumbled) | ||
| 1/2 | Jalapeño pepper - seeds and | |
| Membrane removed | ||
| 1/2 teaspoon | 2.5ml | Salt |
| Freshly-ground black pepper - to taste | ||
| Diced yellow and red bell pepper | ||
| Corn Stick Croutons | ||
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1/2 cup | 31g / 1.1oz | Yellow stone-ground cornmeal |
| 1 teaspoon | 5ml | Sugar |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 118ml | Milk - room temperature |
| 2 cups | 396g / 13oz | Eggs - room temperature (large) |
Remove silks from corn, peeling back husks slightly. Replace husks discarding silks. Soak in water for 15 minutes; drain. Cook unhusked corn on grill until husk is black and corn is cooked, about 20 minutes. Remove husk carefully; cut kernels off cob, reserving cob and kernels.
Heat oil in medium soup pot. Add onion, carrot and celery; cook 5 minutes without browning vegetables. Break corn cobs in half; add to vegetables with thyme, sage, jalapeño pepper, salt and black pepper. Cook 2 minutes. Add enough water to completely cover vegetables. Simmer 1 hour on low heat.
Remove and discard corn cobs. Add reserved corn kernels; simmer 30 minutes. Puree mixture in batches in blender until smooth. Ladle soup into warm bowls. Garnish with Corn Stick Croutons and red and yellow peppers.
*Note: Handle hot peppers with care. Avoid touching face and hands. Wash hands with hot soapy water when finished.
Corn Stick Croutons: In medium mixing bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Add milk and eggs; mix until smooth. Bake in well-greased cast-iron corn stick pans at 350 degrees 30 to 35 minutes. Remove from pans; cut in 1/2 lengthwise. Place on greased cookie sheets. Bake 350 degrees 10 minutes or until dry. Serve with soup. (Makes 7 corn sticks)
This recipe yields 4 servings.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.