Monday, August 10, 2015

Roasted Corn and Red Pepper Chowder

If you bought a bunch of corn and have a few left over, here is a good way to put those ears of corn to use.

Roasted Corn and Red Pepper Chowder
Adapted from Magazine

2            ears of corn, husked
2            tablespoons vegan butter
1/2         onion, small dice
1            celery stalk, diced
1            large sweet potato, peeled and chopped
1            jar roasted red pepper, chopped
              pinch thyme
              pinch cayenne pepper
              salt and pepper to taste
1/4         cup cornmeal
5            cups vegetable stock or water (more or less to your liking)
1/2         cup almond milk or soy creamer for a sweater taste

Preheat the broiler.  Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5-8 minutes.  Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl.  Working over the bowl, run the back of a chef’s knife down the cobs to extract the juices; discard the cobs.

Melt the vegan butter in a large potor Dutch oven over medium-high heat.  Add the onion, celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper.  Cook, stirring, until softened, 3 minutes.  Sprinkle in the cornmeal, cook, stirring, until lightly toasted, 1 minute.  Add the corn, its juices,  roasted red pepper and 5 cups of stock/water.  Cook until the sweet potato is tender and the suop has thickened slightly, 15 minutes. 

Reduce the heat to medium low and stir in the almond/soy creamer.  Cook for another few minutes then serve with a nice piece of bread.

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