Roasted Sweet Corn Chowder
- 18 ears sweet corn, with husks, divided
- 3/4 cup peanut oil
- 2 1/2 cups onion, finely diced
- 1 cup celery, finely diced
- 1/2 cup carrot, finely diced
- 1.5 oz. Jalapeño, finely chopped
- 1 Tbsp. thyme
- 2 tsp. sage
- salt, to taste
- Ground Black Pepper, to taste
- 1 cup Sweet Red Bell Pepper, finely diced
- Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks. Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish. Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
- In a large stockpot, over medium heat, heat oil. Add onions, celery and carrot; cook until tender but not browned, about 10 minutes.
- Stir in jalapeño, thyme, sage, salt and pepper; cook and stir for 2 minutes. Add reserved cobs and 2 quarts water. Raise heat to high, cover and bring to a boil. Reduce heat; simmer until flavors are well blended, about 45 minutes. Remove and discard cobs. Add 3 pounds of the kernels and simmer for 10 minutes longer.
- Remove pot from heat. Using an immersion blender, puree soup. Add remaining corn kernels; adjust seasonings.
- To plate: Spoon into soup bowls. Garnish each portion with 2 of the reserved corn wheels and, if desired, with a dollop of sour cream; sprinkle with bell pepper.
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