Tis the season for sweet corn! Well, at least it is in northern Ohio! The sweetness of sweet corn and red bell pepper really complements the touch of smokey, spiciness in this chowder that comes from sriracha and liquid smoke. If you are planning on making this chowder, please use fresh ears of corn. Frozen or canned corn just won’t cut it, and the corn cobs are what makes the flavor of this broth. This also makes for an amazing chilled soup. Makes about 4-6 servings.
What you will need:
food processor and large pot
6 ears of corn on the cob
3/4 red pepper
3 c vegetable stock
1/2 c almond milk
1 1/2 tbsp earth balance
a couple drops of liquid smoke
sriracha to taste
Preheat oven to 350 degrees Fahrenheit and roast all 6 ears of corn for 30 minutes. While they’re roasting, chop the red bell pepper and onion. Once the corn is done, carefully remove the kernels from 5 of the ears of corn with a knife and set aside in a bowl (I’ll tell you what to do with that 6th ear in a minute). Add the corn cobs to the pot, along with chopped peppers, onions and vegetable broth and cook over medium low heat for about 20 minutes. Meanwhile, take the kernels from the 5 ears of corn and add to the food processor along with almond milk. Pulse and blend until creamy and smooth, about a minute or more.
Once the broth and veggies have cooked for 20 minutes, use tongs to remove the corn cobs and discard them. Remove the corn from the remaining corn cob and add it to the pot along with the corn and almond milk mix from the food processor. Add just a couple of drops of liquid smoke and sriracha to taste, just for a little kick. Stir and continue to cook on medium low heat for another 5 minutes. Pour into bowls and serve with bread or a tasty cheddar jalapeno scone, like I did.
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