Chilled roasted corn chowder
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Chilled roasted corn chowder
  Corn    Chowder    Soups  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21032. Report a problem with this recipe.
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      Title: Chilled roasted corn chowder
 Categories: Soups
      Yield: 6 Servings
    1/4 c  (1/2 stick) butter
  1 1/2 c  Thinly sliced leeks
      1 lg Baking potato (about 6
      1 cn (about 14 ounces) chicken
    1/2 ts Salt
    1/4 ts Ground white pepper
      4 md Ears fresh corn, husked
  2 1/2 c  Buttermilk
    3/4 c  Diced red bell pepper (1
        sm Pepper)
    1/3 c  Chopped fresh basil leaves
      1 tb Dried basil leaves
      2 tb Chopped fresh chives OR
           Green onion tops, if
  Melt butter in large saucepan over medium heat.  Cook leeks in butter
  until softened, stirring occasionally, about 5 to 8 minutes.
  Meanwhile, peel potato and cut into 1/2-inch pieces.  Add to saucepan
  with leeks. Stir in broth, salt and pepper.  Bring to a boil. Reduce
  heat; cover and simmer 20 to 25 minutes or until potato is very
  tender. Puree (1/2 at a time) in food processor or blender. Cool;
  cover and chill at least 4 hours or overnight. To roast corn, place
  ears on grill over coals. Grill 10 to 12 minutes or until browned,
  turning occasionally. (Or, place corn on rack of broiler pan and
  broil 2 to 3 inches from heat source for 8 to 10 minutes, turning
  every 2 minutes.)  Cool; cut kernels off cobs. Remove potato mixture
  from refrigerator 30 minutes prior to serving. In large bowl, stir
  together potato mixture, buttermilk, corn, pepper, basil and salt;
  mix well. Ladle chowder into soup bowls sprinkle with chives.
  NOTE:  2 cups cooked frozen or canned corn kernels may be substituted
  for the roasted corn.
  Yield: 6 servings Serving Size: about 1 cup
  Nutritional Information per serving Calories 210 Total Fat 10 g Total
  Carbohydrates      26 g Protein 8 g Vitamin A 26 %DV Calcium 150 mg

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Recipe ID 21032 (Apr 03, 2005)

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