Fire Roasted Corn Chowder

Name: Fire Roasted Corn Chowder
Ingredients: 8 ears fresh corn; 2 tbsp Olive Oil; 2 red bell peppers, seeded and diced; 2 red onions, diced; 5 cloves garlic minced; 6 cups vegetable stock; 1/2 cup sriracha; 3 sprigs fresh thyme; 2 bay leaves; 1 cup heavy cream; smoked paprika for garnish

11 ingredients

4 steps

Ingredients

8 ears fresh corn
2 tbsp Olive Oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic minced
6 cups vegetable stock
1/2 cup sriracha
3 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
smoked paprika for garnish

Directions

1

Roast 4 ears coarn over direct clame. Cool and scrape kernels from the cob.
2

Heat oil in dutch oven, add bell peppers and onions and cook until softenend. Scrape cord kernels from remaining 4 ears of corn. Add car corn and garlic and cook until the garlic aromtic. Add stock, sriracha, thyme and bay leaves. Bring to a boil, then lower heat and simmer 45 minutes.
3

Just before soup is finished heat cream over low heat, just before a simmer.
4

Discard thyme and bay leaves from soup. Puree in a blender. Mix in the warm cream and add reserved roasted corn. cook 5 - 10 minutes more. Season with salt, pepper and paprika.