Roasted Sweet Corn Chowder (by Guy Fieri)

By keffer

Prep time : 30 minutes
Cook time: 1 hour 45 minutes

Ingredients

• STOCK:
• 8 ears corn, husks & silks removed
• 2 qts water
• 4 cups chicken broth
• 1 tsp kosher salt
• 1 tsp cracked pepper
• 1/4 cup rough chopped garlic cloves
• 1 Anaheim pepper, rough chopped
• 1 cup cilantro stems, rough chopped
• 2 shallots, peeled & rough chopped
• 3 stalks celery, rough chopped
• SOUP:
• 2 cups red potatoes, peeled & diced
• 4 tbsp butter, plus 1 tbsp
• 1 sweet onion, diced
• 1 Anaheim pepper, diced
• 1/4 cup poblano pepper, diced
• 1 tbsp minced garlic
• 3/4 cup bacon, diced
• 1/2 tsp salt
• 1/2 tsp cracked pepper
• 1/2 cup heavy cream
• 1/2 cup cilantro leaves, chopped
• chipotle cream, recipe follows
• spicy saltines, recipe follows

Details

Servings 6
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 - 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.
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 to a strong boil. Cook for 45 minutes, then strain the solids. Cool
In meduim saucepan, cover the diced potatoes with 3 cups of the cooked stock and bring to a boil over meduim heat. Cook until fork tender, about 15 minutes, then remove from heat and set aside.
In a large stock pot over meduim-high heat, add the 3 tbsp 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 - 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock ans simmer for 30 minutes. Cool the misture for about 5 minutes, then carefully add it to a blender and puree.
Wipe the stock pot clean, put it over meduim-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tbsp 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.
Serve garnished with the cilantro and a dollop of the chipotle cream and spicy saltines.

Chipotle Cream:
1/2 cup heavy cream
2 tsp chipotle paste
salt and fresh cracked pepper
1 lime, zested, plus 1/2 lime juiced
1/4 cup fresh cilantro leaves, minced
in a small bowl, add the cream and beat with electric mixer until stiff, about 3 - 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice, beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.

Spicy saltines:
1 stick butter, room temp
1 tbsp granulated garlic
1/4 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp fine grain sea salt
1/8 tsp ancho chili powder
1/8 tsp hot paprika
1/8 tsp white pepper
1 sleeve saltine crackers, unsalted.
Preheat oven to 300*. Combine all of the spices in a bowl and mix well. In seperate bowl, beat the butter with electric mixer until fluffy. Add the spices and beat until incorporated. Spread about 1/2 tsp of mixture onto each cracker and set them on baking sheet. Once all done, bake for 5 minutes. Remove and cool.