Fire Roasted Corn Chowder

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 1 cup

Ingredients

8 ears Fresh corn
2 tablespoons Olive oil
2 pounds Potatoes, russet, diced
1 cup Red bell peppers, seeded and diced
2 cups Red onions, diced
¼ cup Garlic, minced
6 cups Vegetable stock
2 tablespoons Sriracha
1 teaspoon Fresh thyme
2 Bay leaves
1 cup non-dairy creamer
1 teaspoon Salt
1 teaspoon Pepper

Garnish
½ teaspoon Smoked paprika
½ teaspoon Fresh cilantro, tear leaves
½ teaspoon Flat parsley

Preparation

1. Roast 4 ears of the 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.
2. After the roasted ears have cooled, scrape the kernels from the cobs and reserve.
3. Heat the oil in a large Dutch oven over medium heat.
4. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes.
5. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn.
6. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes.
7. Add diced potatoes.
8. Add the vegetable stock, Sriracha, thyme, and bay leaves.
9. Bring to a boil, then lower the heat and simmer for 45 minutes.
10. About 10 minutes before the soup is finished, gently heat the dairy-free creamer over low heat, keeping just below a simmer.
11. Once the soup has cooked for 45 minutes, discard the bay leaves.
12. Purée the soup using an immersion blender. (A food processor or blender can be utilized with caution, puréeing the hot liquid in small batches.)
13. Mix in the warm cream and add the reserved roasted corn.
14. Cook for an additional 3 to 5 minutes until thoroughly heated.
15. Season with salt and pepper.

Serving information

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.

Nutrition information

Calories: 192 Total Fat: 6g Saturated Fat: 1g Carbohydrate: 33g Protein: 7g Sodium: 1008mg Vitamin A: 67ųg Vitamin C: 36mg Calcium: 71mg Iron: 1mg Folate: 52ųg