Recipe of the Day: fire-roasted corn chowda
For our first Bob Blumer recipe and mask of the day, we present you with a cozy Sunday night deal, fire-roasted corn chowda, and a matching Corn Face Mask. 🌽
fire-roasted corn chowda
Nothing beats a cob of farm-fresh corn slathered in butter. But if you are willing to invest a little more time and effort, this chowder recipe will reward you with big corn flavor and complex layers of spice and heat. It’s a perfect summer marriage of caramelization, smokiness, and creaminess. And best of all, there’s no need to floss when you’re finished.
- 8 ears of corn, husked
- 1 red bell pepper
- 5 cups chicken stock
- 2 tablespoons olive oil
- 4 ounces salt pork, pancetta or thickly sliced bacon, diced (optional)
- 6 cloves garlic, diced finely
- 1 sweet onion (i.e., maui, vidalia), diced finely
- 2 leeks, white and pale green section only, diced finely
- 1½ cups cilantro leaves, finely chopped
- salt & freshly ground black pepper
- ¼ - ½ teaspoon ground chipotle pepper, or a pinch of cayenne powder
- 1 cup half & half cream (optional)
- 2 tablespoons lime juice
Preheat grill to medium-high direct heat
Roast corn on grill, turning one quarter rotation every 2 minutes or so, until some of the kernels have begun to brown (a.k.a. caramelize). While you are at it, roast the bell pepper in the same manner until all of the skin has blackened.
Remove corn and bell pepper from the grill and let cool. Use a sharp knife to cut kernels from the cob into a large bowl. Reserve. Skin and seed the bell pepper, then dice it finely. Reserve.
Use a sharp knife to cut kernels from the cob, and dice bell pepper. Sauté corn and bell pepper in a large pan with 2 tablespoons of butter for 10 minutes, or until corn begins to show signs of browning. Reserve.
In a food processor, purée half the corn with half of the stock. Reserve.
In a stock pot over medium-high heat, add oil and cook pork, garlic, onion and leek for approximately 8 minutes, stirring occasionally until the contents begin to show signs of browning.
To the stockpot, add the puréed corn mixture, remaining stock, remaining corn, bell pepper, cilantro, bell pepper, and salt, pepper, and chipotle pepper to taste. Turn up heat until liquids reach a boil, then reduce heat and let Simmer for 15 minutes. Just before serving, add cream and lime juice.
yield 6 – 8 servings
Mask of the Day:
Photo and Recipe created by Bob Blumer