Corn Chowder

Corn Chowder

Prep Time: 20 Minutes Cook Time: 1 hr Total Time: 1 hrs 20 mins Servings: 6  

 Ingredience

4 chicken or vegetable bouillon cubes

4 c hot water

1 c sweet white onion, diced

3 clove of garlic,minced

½ c flour

3 c heavy cream

1 ½ c fresh or frozen corn, roasted

1 can cream style corn

1 ½ tsp salt

1/8 tsp pepper, white or black

3 russet or yellow potatoes, peeled and diced

 Instructions

Take frozen corn and put about 2 tablespoons of olive oil, pepper, and salt to taste about 1/2 teaspoon together in bowl. Stir until corn is completely coated. Place on a cook sheet in a thin layer. Place in oven at 450 degrees. Cook for 20 mins. Stir halfway through. Then stir again at end. 

Place oven on broil and broil corn until it starts to blacken. Stir every minute until golden and blacken kernels. Remove from oven. 

 If using fresh corn. Husk the corn, rub with olive oil and sprinkle with pepper and salt. Heat grill. When kernels begin to blacken and pop it is ready. You will need to turn frequently. Cut corn from cob.

 Heat water to boil in a pot on high, add bouillon cubes and stir until completely dissolved

In 2 Tablespoons of butter melted in Dutch oven sauté onions, potatoes, and garlic until tender.

Add flour, stir and cook about 1-2 minutes.

Add bouillon stock and stir as you pour in to avoid lumps, add heavy cream and bring to boil. 

Reduce heat and cook until thick

Add fire roasted corn, cream corn, salt, season salt and pepper.

Cook another 10 minutes or until completely heated.

You can sprinkle the soup with additional roasted corn, deep fried corn tortilla strips or crumbled bacon.

Optional: You can fire roast whole jalapenos and chop and add to soup with corn and sprinkle on top when served.