Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Roasted Corn Chowder
Options
eenie meenie
Posts: 4,394
Corn chowder is one of my favorite soups. I stopped by a local farm and they had just brought in a load of just picked corn! I decided to make a corn chowder to try out my new corn cutter. I've always boiled the corn in the past, but decided to roast the corn for a change.
Silver Queen corn, 16 ears:
Roasted corn direct at 400 or so and applied melted butter while roasting:
While stripping the kernels I decided to roast a red pepper and a vidalia onion:
New corn cutter from bill:
Stripping the corn kernels:
BooBoo:
I took 2/3's of the corn kernels and added 3 cups of heavy cream and 5 cups chicken broth, and chopped onion to the pot and brought it to a simmer for 10 minutes and added S&P to taste. I decided to wear my yellow polka dot apron to keep with the corn theme:
The soup was pureed in the food processor, then I combined it with the reserved 1/3 of the kernels (with a small amout set aside for garnish). The red pepper was pureed with some olive oil and chopped some chives for garnish.
The corn chowder is served:
This corn chowder is distinctly different from the boiled corn chowder. The nutty, roasted flavor really shines through. This is a very versatile soup. I seldom use heavy cream, but I had it on hand after making some peach shortcakes. To make it less rich you can decrease the cream, use a lighter cream, or even completely replace it with chicken broth. You can make it very refined by pureeing all of the corn. You can make it more rustic by reserving more whole kernels. The only essential is great corn!
Silver Queen corn, 16 ears:
Roasted corn direct at 400 or so and applied melted butter while roasting:
While stripping the kernels I decided to roast a red pepper and a vidalia onion:
New corn cutter from bill:
Stripping the corn kernels:
BooBoo:
I took 2/3's of the corn kernels and added 3 cups of heavy cream and 5 cups chicken broth, and chopped onion to the pot and brought it to a simmer for 10 minutes and added S&P to taste. I decided to wear my yellow polka dot apron to keep with the corn theme:
The soup was pureed in the food processor, then I combined it with the reserved 1/3 of the kernels (with a small amout set aside for garnish). The red pepper was pureed with some olive oil and chopped some chives for garnish.
The corn chowder is served:
This corn chowder is distinctly different from the boiled corn chowder. The nutty, roasted flavor really shines through. This is a very versatile soup. I seldom use heavy cream, but I had it on hand after making some peach shortcakes. To make it less rich you can decrease the cream, use a lighter cream, or even completely replace it with chicken broth. You can make it very refined by pureeing all of the corn. You can make it more rustic by reserving more whole kernels. The only essential is great corn!
Comments
-
Looks awesome. Next time, consider boiling your cobs in your chicken stock for 30 minutes or so, then removing them and proceeding with the cook as normal. You'll taste the difference.
-
Very nice Rebecca. :P
How many stitches or did you use staples? :silly: Tim -
that looks great,,, i roasted corn tonight to do the same tomorrow,.
hope the yellow apron is still yellow and not pink [and your finger is not to badly mangled] -
I can imagine the flavors, looks great!
-
Love me some corn chowda!! Roasted is deffinatly mo betta!! Corn strippers and hookers.....what is this forum coming to....
Sorry bout the boo boo Rebecca.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Looks great. Sounds like a great comfy winter time meal.
-
Thanks for the suggestion and your kind comment Matt!
-
It was just a flesh wound Tim......but we won't tell lowercasebill's attorney that now will we????? :evil:
-
Rebecca,
Wow that sounds and looks amazing!
SteveSteve
Caledon, ON
-
bill,
You better hope your shyster pal Zip doesn't get hold of this puppy :laugh:
SteveSteve
Caledon, ON
-
bill, be sure and post your soup!
I'm going to have my attorney, Stan Chesley check it out tomorrow.....then he'll let you know how mangled it is. :evil:
P.S. I really like the corn cutter. Thank you! -
Thanks Rich., indeed, it is loaded with flavor.......just like those peaches I've been getting from that stae below you!
-
Molly, what can I say? You kind of set the standard for forum behavior when you went to the ice fest (or don't you remember that event?). :woohoo: . It's been down hill for the rest of us ever since!
-
Mums the word and like my uncle Bill used to say "Mums the word keep it under your armpit". :silly:
-
I love corn chowder and this one looks scrumptious!
-
Our corn is grown in sand. I can only imaging how good it tasted.
-
Is there a case here?
-
The chowder looks great. I've never heard of a corn cutter before guess I need to look into that. As for the cut you don't need a fancy cutter any dull knife will work, no need to ask how I know that and from what I here bill has a large selection of artistic bandages. :laugh:
-
Eggcellent, you are absolutely correct! I've already frozen some corn for the winter.
-
Now's the time to make it Di, or at least freeze the corn for the winter!
-
A.......L......., you haven't had real corn unless it's been grown in the good ole Midwest!
-
Oh, no you don't..you all went to the Pat fest and defined the rules.....
Joggin the memory fOr you, busy woman.. :laugh:Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Pat, my Freudian analysis of the cut is that I must have subconsciously wanted one of bill's band-aids and hence the injury from the corn stripper.
-
Rebecca long time since I had corn showder this looks fantastic delicioso....ohhhhh this is a bloody post indeed hope the red in the last photo is something else.... :laugh:
-
R... I agree. I was born in Michigan and asked to leave. The fresh picked corn was good enough to eat without cooking.
-
Great post and the soup looks lovely. Sorry about your finger!
I got one of those corn cutters from Pampered Chef and it seems pretty hard to cut your self on it, or rather, I just haven't done it yet!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
You just blew Zippy's chances for damages :( :laugh:
-
Shhhhhhhhh....that's part of the secret recipe! How did you know I ran out of red peppers?
-
I used Zippy's services. After we won the judgment. He sued me and I ended up with nothing.
-
Oh yeah, I forgot.....you're what those Southerners refer to as a DAMN Yankee!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum