Roasted Corn Chowder with Country Cheddar Cheese

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Roasted Corn Chowder with Country Cheddar Cheese Ingredients

6 Fresh sweet corn ears	2 ts Ground cumin
Melted butter; for brushing	1 ts Ground coriander
2 tb Unsalted butter	1/2 ts Salt
1 c Peeled; diced onion	1/2 ts Cayenne pepper
2 Celery stalks; diced	2 qt Chicken stock
1 Leek; split, cleaned,	8 oz White or yellow cheddar
And diced	(preferable extra-sharp
1 lg Sweet red pepper; diced

Instructions for Roasted Corn Chowder with Country Cheddar Cheese

Brush the corn lightly with butter and grill or broil until toasted on all sides. Cut the roasted corn off of their cobs (about 3 cups cut corn), reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately. This recipe yields 8 to 10 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael Lomonaco From the TV FOOD NETWORK - (Show # CL-8689) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 04-12-1999 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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