Fire Roasted Corn Chowder Food

ROASTED CORN CHOWDER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
• Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

FIRE-ROASTED CORN CHOWDER RECIPE - (4/5)

Steps:

• GRILL METHOD: Preheat grill to medium-high direct heat. Roast corn on grill, turning a quarter rotation every 2 minutes or so, until kernels begin to brown. Roast the bell pepper until the skin blackens, Remove corn and bell pepper from the grill and let cool. Cut kernels from the cobs into a bowl. Reserve. Skin and seed the bell pepper, then dice it finely. Reserve. PAN METHOD: Cut kernels from the cobs, and dice bell pepper. Sauté corn and bell pepper in a large pan with 2 tablespoons (30 mL) of butter for 10 minutes, or until corn begins to brown. Reserve. In a food processor, purée half the grilled (or sautéed) mixture with half the stock. Reserve. In a stockpot over medium-high heat, add oil and cook pork, garlic, onion, and leeks for approximately 8 minutes, stirring occasionally, until contents begin to brown. To the stockpot, add the puréed corn mixture, remaining stock, remaining corn and bell pepper, and cilantro. Turn up heat until it reaches a boil, then reduce heat and let simmer for 15 minutes, Just before serving, season to taste with salt, pepper, and chipotle, Add cream (if using) and lime juice.

ROASTED SWEET CORN CHOWDER

Steps:

• Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
• Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
• In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
• In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
• Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
• Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
• In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
• Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
• Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
• Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.

CRANKED UP CORN CHOWDER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
• Roast corn in preheated oven for 20 minutes.
• Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
• Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
• Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

FIRE-ROASTED CORN CHOWDER

Steps:

• Roast 4 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 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 4 ears 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 leaves. Bring to a boil, then lower the heat and simmer for 45 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 45 minutes, discard the thyme and bay leaves. 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.
• Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.

FIRE ROASTED SNAPPER WRAPPED IN GREEN CORN HUSKS WITH CHARRED CORN-CHARRED JALAPENO SALSA, AND JALAPENO PESTO

Steps:

• Remove the very outer husks from the corn. You will need 8 for wrapping the fish. Soak the husks for about 30 minutes. Peel back the inner husks, remove the silks, and close the husks around the ears, and soak for 30 minutes. Heat the grill to high. Grill the corn until the kernels are golden brown and slightly charred, about 15 minutes. Remove the kernels from the corn and place in a bowl. Save the cobs for the pesto, recipe below.
• Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes. Dice chiles, including skin and seeds, and add 2 peppers worth to the corn with the onion, lime juice, honey, 2 tablespoons canola oil, cilantro and season with salt and pepper. Save the remaining jalapeno for the pesto
• Remove the corn husks from the water and pat dry. Brush the snapper on both sides with oil and season with salt and pepper. Place 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3-inches. Place 1 fillet in the center and bring the longs sides up over the fish, slightly overlapping and pat down to close. Tie each end of the bundle with string and trim the ends to about 1/2-inch beyond the tie. Brush the bundles on both sides with oil and place on the grill. Cook for 3 to 4 minutes per side or until the fish is just cooked through.
• Brush cut side of limes with some canola oil, place on the grill, cut side down and grill until slightly charred, about 1 minute. Serve alongside the fish.
• Combine cilantro, grilled and diced jalapenos, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.
• Scrape milk and any remaining kernels from grilled corn by standing cobs in bowl and running a knife blade down the cob. Stir the milk and scrapings into the pesto and serve.

FIRE ROASTED CORN CHOWDER

Steps:

• Roast 4 ears coarn over direct clame. Cool and scrape kernels from the cob. Heat oil in dutch oven, add bell peppers and onions and cook until softenend. Scrape cord kernels from remaining 4 ears of corn. Add car corn and garlic and cook until the garlic aromtic. Add stock, sriracha, thyme and bay leaves. Bring to a boil, then lower heat and simmer 45 minutes. Just before soup is finished heat cream over low heat, just before a simmer. Discard thyme and bay leaves from soup. Puree in a blender. Mix in the warm cream and add reserved roasted corn. cook 5 - 10 minutes more. Season with salt, pepper and paprika.

SMOKY ROASTED CHICKEN AND CORN CHOWDER

Steps:

• Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
• Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

THE BEST CORN CHOWDER

Steps:

• Cook bacon and break into small pieces. Set aside.
• In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
• Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
• Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
• Stir in bacon pieces.
• Just before serving, add parsley and a generous grind of white pepper (to taste).