Ingredients with Measurements:
- 6 ears of corn, shucked
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the shucked corn on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until the corn is lightly browned. Remove from the oven and let cool.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the carrots, celery, and red bell pepper to the pot and sauté for another 5-7 minutes, or until the vegetables are tender.
5. Cut the kernels off the roasted corn and add them to the pot. Reserve the cobs.
6. Add the chicken or vegetable broth, smoked paprika, thyme, salt, and black pepper to the pot. Add the reserved corn cobs to the pot as well.
7. Bring the soup to a boil, then reduce the heat and let simmer for 20-25 minutes.
8. Remove the corn cobs from the pot and discard.
9. Use an immersion blender or transfer the soup to a blender and blend until smooth.
10. Return the soup to the pot and stir in the heavy cream.
11. Heat the soup over low heat until warmed through.
12. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 29g
Protein: 7g
Sodium: 1100mg
Sugar: 10g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut cream or cashew cream for a vegan option.
- You can use frozen corn instead of fresh corn.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Add cooked bacon or sausage for a meaty version.
- Add diced jalapeño for a spicy version.
Tips and tricks:
- To easily cut the kernels off the corn cobs, stand the cob on its end and use a sharp knife to cut downward.
- For a smoother soup, strain the soup through a fine-mesh sieve after blending.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of smoked paprika and a sprig of fresh parsley.
Garnishes:
- Chopped fresh parsley
- Crumbled bacon
- Shredded cheddar cheese
- Diced avocado
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Corn chowder is a traditional American soup that dates back to the 1800s. It was a popular dish among New England fishermen and was often made with salt pork or bacon.
Flavor profiles:
This roasted corn chowder has a smoky, sweet flavor from the roasted corn and smoked paprika. The addition of heavy cream adds richness and a velvety texture to the soup.
Serving suggestions:
Serve this roasted corn chowder as a comforting and satisfying meal on its own, or pair it with a salad or sandwich for a more substantial meal.
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