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Roasted Corn Chowder




Source of Recipe


Internet


List of Ingredients




4 to 8 bags frozen corn
Canola oil
3 large onions, chopped fine
Olive oil
4 leeks, washed well and sliced thin
4 green peppers, seeded and chopped fine
2 red peppers, seeded and chopped fine
2 yellow peppers, seeded and chopped fine
2 jalapeno peppers, chopped fine
1 Tablespoon dried thyme
4 large or 6 small bay leaves
Salt and pepper to taste
16 medium potatoes, diced small
14 cans unsalted chicken broth

Recipe



Place oven rack on highest level. Preheat broiler.

Place 2 bags of corn on baking sheet oiled with canola. Broil about 7 to 10 minutes, turning periodically, until slightly charred. Repeat with remaining bags. In 2 large stock pots, saute onion in olive oil over medium heat until lightly browned. Add leeks and saute 5 minutes. Add bell peppers, jalapeno peppers, thyme, bay leaves, and salt. Cook for 10 minutes more. (If cooking ahead of time, stop at this point until 1 hour before serving time).

Add chicken broth and bring to a boil. Add potatoes and simmer 1 hour or until potatoes are tender. Add corn and heat through.