We had this for dinner last night and I was a big, big fan. And I was able to enlist the husband to help [guys love to play with fire] so it was pretty easy to throw together.
Fire Roasted Corn Chowder
Serves 3 to 4
4 ears of corn, husks and silk removed
3 Bell Peppers [Red, Yellow, & Orange]
1 medium onion, chopped
1 garlic clove, minced
1 head of cauliflower, cut into florets
1-2 tablespoons coconut oil
1/2 to 1 cup almond milk [or cow’s milk, greek yogurt, half & half, etc.]
1 can vegetable broth
salt and pepper
1 jalapeno chile, seeded and finely chopped [add in with the onion]
fresh parsley or basil leaves to garnish
On the grill or over an open flame, roast the corn and bell peppers. The peppers will probably finish first so here‘s a step-by-step guide for roasting your red peppers. Don’t forget about your corn. Once that’s charred on all sides you can remove it from the grill.
Put the cauliflower florets into your food processor and pulse to create a small, rice-like texture. Set aside.
In a dutch oven heat the coconut oil over medium high heat. Once it’s melted add the onion and cook until it’s translucent [Salt and pepper]. Add the garlic and cook for another minute or so. Next, add the cauliflower [Salt and pepper]. Stir the mixture so that the cauliflower and onions are mixed. Let the cauliflower mix sit for a few minutes and then stir so the cauliflower can caramelize a little. When that happens stir it and let it caramelize again.
Check on your peppers, you should be able to peel the skins pretty easy [it doesn’t have to be perfect; this is a chunkier soup]. Dice and de-seed the peppers. Your corn should also be cool enough to shuck now.
Next add the chicken broth, milk [I used 1/2 cup], half of the corn, and diced peppers and stir. Reduce heat; cover and simmer for 10 to 15 minutes or so. [You can add more milk or broth if you want a more liquid soup.] After it’s simmered I use an immersion blender to smooth it out. Test your seasoning and add salt and pepper if necessary. Once it’s poured into the bowls I add in a large helping of the roasted corn.