Sunday's Soup/Summer Roasted Corn Chowder

What says summer more than roasted corn on the grill?!! Well, there are a lot of things, but I really do enjoy roasting fresh corn on the grill. Add some roasted corn to soup, and I am all in :)

Now, I also enjoy a bit of spice. I especially enjoy poblano peppers as they have a bit of spice without actually being hot.

To begin, I take 2 poblano peppers, and 6 ears of corn. Roast the peppers until the outside skin is charred. Place in a plastic bag and allow to steam for about 15 minutes. Remove the charred skin as well as the stem and seeds. Set aside.

Roast the corn until it is toasty brown, being careful not to let it burn. 

Once the corn has browned, allow it to cool, and then cut the kernels from the husk. Divide the corn in half. Place half in a food processor along with the poblano peppers. Puree the mixture. Set aside.

In a large soup pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Saute 1 medium red onion with 2 stalks of chopped celery until tender. 

Add 2 medium chopped white potatoes, reserved corn, and 2 cups of vegetable broth to the onion/celery mixture. Bring to a boil. Reduce heat and simmer until potatoes are tender.

Add pureed corn/pepper mixture, and 2 cups of buttermilk. Heat until hot, but not boiling. Add more buttermilk to obtain the consistency of soup that you would like.  
  

Ladle into bowls. Top with grated Parmesan cheese, and fresh snipped chives. Serve with some freshly made cornbread, and you will have a feast!

Roasted Corn Chowder
serves 6
downloadable recipe

ingredients
6 ears of fresh corn on the cob
2 poblano peppers
1 medium red onion chopped
2 stalks celery chopped
2 medium white potatoes chopped
2 cups vegetable broth
2 cups buttermilk
2 tablespoons butter
1 tablespoon olive oil
salt and black pepper to taste
fresh grated Parmesan and snipped chives for serving

Roast poblano peppers and corn on the grill. Roast peppers until skin is charred. Place charred peppers in a plastic bag and allow to stem for approximately 15 minutes. Remove charred skin, stems, and seeds. set aside.

Roast corn until browned on all sides. Allow to cool, and then cut corn from husks. Place half of the corn, along with the peppers in a food processor. Blend until smooth. Set aside.

Heat butter and olive oil i  a large soup pot. Add red onions and celery. Saute until tender. Add potatoes, unprocessed corn, and vegetable broth. Bring to a boil. Reduce heat and simmer until potatoes are tender. Add pureed corn mixture and buttermilk. Heat until warmed through. Do not allow the soup to boil. Add more buttermilk if soup is a little too thick.

Add salt and black pepper to taste.

Ladle into bowls. Top with shredded Parmesan cheese and snipped fresh chives.  

If by chance you are having a cookout, plan to cook a little extra corn and the peppers. They will last a couple of days in the refrigerator until you are ready to make the soup.
Enjoy!
Rhonda