Whenever we have a barbeque at which we are serving corn on the cob, I always make sure to grill a few extra ears that I can later turn into corn chowder.
My secret is to simmer the cobs from which I’ve removed the kernels in the chicken broth so that all the intense corn flavor from the cobs finds its way into the chowder.
I usually like to serve this topped with some of the kernels and some diced avocado but we were out of avocado today. I imagine this would also be amazing with some gently poached shrimp or lobster tails. Yum, something to try next time!
Roasted Corn Chowder
4 ears roasted corn on the cob
1 Tbsp butter
1/2 Tbsp olive oil
2 medium onions, diced
1/2 tsp sugar
1 Tbsp flour
6 cups chicken stock
2 bay leaves
3 cloves garlic, pressed
1 red pepper, diced
2 medium red potatoes, diced
1/8 tsp nutmeg
1 tsp apple cider vinegar
1/2 cup heavy cream
Salt and black pepper
1 avocado, diced (optional)
Start by cutting the corn off the cobs. Set the kernels aside. Melt the butter with the olive oil in a large, heavy bottomed pot over medium heat. Add the diced onion and sugar and allow the onion to soften for 3-5 minutes, stirring occasionally.
Sprinkle the flour over the onions and cook for an additional 1-2 minutes until lightly brown.
Add the chicken stock, corn cobs (not the kernels just yet!), the bay leaves, and garlic and bring to a gentle simmer over medium-high heat. Turn heat down to medium-low and simmer for 20 minutes.
Discard the corn cobs and bay leaves. Add the corn kernels, reserving half a cup for later. Return to a simmer and cook while stirring occasionally for 15 minutes.
Add the red peppers, potatoes, nutmeg, and vinegar. Continue to simmer until the potatoes are just barely cooked through, about 10-15 minutes.
Remove from heat and stir in the heavy cream. Season to taste with salt and freshly ground black pepper. Serve topped with remaining kernels and avocado.
Prep time: 20 min – Cook time: 1 hr