Vanilla Bean Roasted Corn Chowder
The unexpected addition of vanilla bean and fennel enhances the sweetness of roasted corn. Roasting the corn first adds a caramelized smoky flavor.
Serving size: 6
Prep time:
Cook time:
Allergy info: soy-free; contains dairy, gluten
Ingredients:
1/2 tablespoon olive oil
6 ears sweet white or yellow corn, silk and husks removed
3 strips thick-cut bacon, (nitrate-free)
1 tablespoon unsalted butter
2 yellow onions, minced (about 2 cups)
2 celery stalks, minced
3/4 cup chopped fennel bulb
4 garlic cloves, minced
1 vanilla bean pod, split and seeds scraped
3 tablespoons all purpose flour
5 cups chicken stock
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly cracked black pepper
1 cup organic cream
Kosher salt
Directions:
Preheat gas or charcoal grill to medium-high heat. Brush corn with olive oil, sprinkle with salt. Place corn on grill; roast 3 minutes each side or until lightly charred. Remove from heat, let cool.
In a Dutch oven or stock pot cook bacon over medium-low heat 5 minutes. Increase the heat to medium; cook until crispy, about 7 minutes. Remove bacon from pan, set aside. Do not drain fat. Add butter, onion, celery, fennel and pinch of salt. Cook, stirring occasionally until onion is soft, about 5 minutes. Add vanilla bean seeds and garlic, stir to incorporate.
Add flour, stir to incorporate (a sticky paste will form in the pan [a roux]). Cook 1 minute. Using a whisk, stir in 1 cup of the chicken stock until smooth. Continue whisking in one cup of chicken stock at a time until all 5 cups are incorporated. Bring to boiling, reduce to a simmer. Add salt to taste. Remove the roasted corn kernels from each cob. Add half of the kernels and all of the corn cobs to the pot. Simmer over medium heat 20 minutes. Remove and discard corn cobs. Stir in thyme and pepper.
Using a hand blender, puree the soup until smooth. Add remaining corn kernels; simmer 5 minutes. Add cream and salt and pepper to taste. Serve warm with steamed little necks or crab.
Notes:
This is an excellent base soup, which means it’s a perfect starting point for add-ins. Fresh crab or mild fish work very well with this recipe, as does the addition of spicy sausage. And the basic recipe can also be used with other lighter vegetables such as asparagus and leeks.
If you prefer a thinner chowder, reduce the amount of flour and thin with additional chicken stock. Or, if you prefer a creamier chowder, add in more fresh organic cream.
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>This corn chowder sounds out-of-this-world! Thanks for sharing!
>Your blog looks great! Check out Completefoodworld.info and lets swap recipes :)
>I can't read "wicked good" anything without laughing. What a wick good name for a blog, especially a blog as delicious as yours. I look forward to making this chowder and getting acquainted with other recipes. Thanks!