Roasted Sweet Corn Chowder

Submitted by F-16 momma

"Saw it on Guy's Big Bite & it looked delicious!"

 

• Ready In: 2hrs 15mins
• Ingredients: 20
• Serves: 6-8

ingredients

• Stock

• 8 ears corn, husks and silks removed
• 2 quarts water (or more)
• 4 cups chicken stock, low-sodium
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1⁄4 cup garlic clove, roughly chopped
• 1 anaheim chili, roughly chopped
• 1 cup roughly chopped cilantro stems
• 2 shallots, peeled & chopped
• 3 stalks celery, roughly chopped

• Soup

• 2 cups red potatoes, peeled and diced (1/2-inch)
• 4 tablespoons butter, plus 1 tablespoon
• 1 sweet onion, diced
• 1 anaheim chili, small dice
• 1⁄4 cup diced poblano pepper
• 1 tablespoon minced garlic
• 3⁄4 cup bacon, diced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup heavy cream

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.