Fire-Roasted Corn Chowder
- 8 ears of corn, husked
- 1 red pepper
- 2 tablespoons (30 ml) butter (if pan roasting)
- 5 cups (1.25 L) chicken stock, divided
- 2 tablespoons (30 ml) olive oil
- 4 ounces (125 g) salt pork, pancetta, or thickly sliced bacon, diced
- 6 cloves of garlic, finely diced
- 1 sweet onion, finely diced
- 2 leeks, white and pale green section, diced
- 1 1/2 cups (275 ml) finely chopped fresh cilantro
- Salt and greshly ground black pepper
- 1/4 - 1/2 teaspoon (1-2 ml) ground dried chipotle or a pinch of cayenne pepper
- 1 cup (250 ml) half and half cream (optional)
- 2 tablespoons (30 ml) freshly squeezed lime juice
Preparation time 60mins
Cooking time 75mins
Preheat grill to medium-high direct heat. Roast corn on grill, turning a quarter rotation every 2 minutes or so, until kernels begin to brown. Roast the bell pepper until the skin blackens, Remove corn and bell pepper from the grill and let cool. Cut kernels from the cobs into a bowl. Reserve. Skin and seed the bell pepper, then dice it finely. Reserve.
Cut kernels from the cobs, and dice bell pepper. Sauté corn and bell pepper in a large pan with 2 tablespoons (30 mL) of butter for 10 minutes, or until corn begins to brown. Reserve.
In a food processor, purée half the grilled (or sautéed) mixture with half the stock. Reserve. In a stockpot over medium-high heat, add oil and cook pork, garlic, onion, and leeks for approximately 8 minutes, stirring occasionally, until contents begin to brown. To the stockpot, add the puréed corn mixture, remaining stock, remaining corn and bell pepper, and cilantro. Turn up heat until it reaches a boil, then reduce heat and let simmer for 15 minutes, Just before serving, season to taste with salt, pepper, and chipotle, Add cream (if using) and lime juice.