Fire Roasted Corn Chowder Recipe

Name: Fire Roasted Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 8 ears fresh corn; 2 tbsp Olive Oil; 2 red bell peppers, seeded and diced; 2 red onions, diced; 5 cloves garlic minced; 6 cups vegetable stock; 1/2 cup sriracha; 3 sprigs fresh thyme; 2 bay leaves; 1 cup heavy cream; smoked paprika for garnish

Servings: persons

8 ears fresh corn
2 tbsp Olive Oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic minced
6 cups vegetable stock
1/2 cup sriracha
3 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
smoked paprika for garnish

1
Roast 4 ears coarn over direct clame. Cool and scrape kernels from the cob.
2
Heat oil in dutch oven, add bell peppers and onions and cook until softenend. Scrape cord kernels from remaining 4 ears of corn. Add car corn and garlic and cook until the garlic aromtic. Add stock, sriracha, thyme and bay leaves. Bring to a boil, then lower heat and simmer 45 minutes.
3
Just before soup is finished heat cream over low heat, just before a simmer.
4
Discard thyme and bay leaves from soup. Puree in a blender. Mix in the warm cream and add reserved roasted corn. cook 5 - 10 minutes more. Season with salt, pepper and paprika.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ears fresh corn, 2 tbsp Olive Oil, 2 red bell peppers, seeded and diced, 2 red onions, diced, and more.

Yes, Fire Roasted Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fire Roasted Corn Chowder

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