Try this Roasted Corn Chowder recipe, or contribute your own.
Suggest a better descriptionRemove husks from corn and place whole ears in hot skillet. Toast over high heat until about 1/3 of kernels are charred black. When cool enough to handle, cut kernels off cob. Set aside. Roast pepper and chili over gas flame or under broiler until charred. Put into paper or plastic bag until cook enough to handle, then peel, seed and chop. Set aside. Discard dark green part of leek and chop white and pale green part. Melt butter in large soup pot. Add leek, onion and garlic and cook about 5 minutes. Add corn, pepper, chili, thyme and salt. Cook over medium heat 15 minutes, stirring often. Add vegetable broth and half and half and cook 15 minutes longer. Correct seasonings and serve. Recipe by: Los Angeles Times, 07 December 1995. Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 309 | ||
Calories from Fat: 187 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 60mg | 18 % | |
Sodium 109.5mg | 4 % | |
Potassium 535.3mg | 14 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 23.7g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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