s ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE **** s   



Yields: 8 Servings    posted as 130678

Ingredients

6 Fresh sweet corn ears
Melted butter; for brushing
2 tablespoons Unsalted butter
1 cup Peeled; diced onion
2 Celery stalks; diced
1 Leek; split, cleaned,
And diced
1 large Sweet red pepper; diced
2 teaspoons Ground cumin
1 teaspoon Ground coriander
1/2 teaspoon Salt
1/2 teaspoon Cayenne pepper
2 quarts Chicken stock
8 ounces White or yellow cheddar
(preferable extra-sharp


 
Instructions
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9-3-16 very good in winhall again!!
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9-5-15 very good, nana's soup for camping, sort of unchowder like (where's the cream) but very tasty, served with saomebacon bits as garnish
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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. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael Lomonaco From the TV FOOD NETWORK - (Show # CL-8689)

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Cuisine :   Uncategorized    

Main Ingredient :   Cheese