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Soup: Roasted Garlic Corn Chowder

Source of Recipe

Beat That! Cookbook


List of Ingredients

6 large cloves garlic, chopped
1 cup chopped onion
1 cup finely chopped red bell pepper
2 tablespoons unsalted butter
4 cups fresh corn kernels (or thawed frozen) -- [5 ears worth]
3 cups chicken broth
1 small jalapeno or serrano chili seed and mince
1 cup heavy cream
1 cup milk
salt and fresh ground pepper to taste
1/2 cup cooked, crumbled bacon (optional)


Recipe

Preheat oven to 375ºF. roast chopped garlic in the oven on a greased surface, stirring occasionally, until it's soft, about 8-10 minutes. (Can do this on a little greased snip of foil so as not to waste a whole pan.) While garlic is roasting, saute the onion and bell pepper in the butter until they're softened. You may as well do this in the pot in which you'll be cooking the soup.

Now put the garlic in with the other veggies. And now add the corn, chicken broth and chili pepper. Bring the mixture to a boil, then reduce the heat to low and simmer it for 10 minutes to blend the flavors. Stir in the cream and milk (and bacon) and simmer gently for 1-2 minutes; do not let the mixture boil again. Season the chowder and serve at once. Serves 4.