Corn Chowder Recipe
Roasted corn & red potato smoked chilis / basil
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Ingredients
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Vegetables
Liquids
Spices
Oils
Method
Preparation
- 1
Roast the Corn
Preheat your oven to 400°F (200°C). Spread the fresh corn kernels on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes until the corn is slightly charred. Set aside.
- 2
Prepare the Vegetables
While the corn is roasting, wash and dice the red potatoes, onion, garlic, and red bell pepper. Set them aside.
Cooking
- 3
Sauté the Vegetables
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper. Sauté until the onions are translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Add Potatoes and Broth
Add the diced red potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce heat and let simmer for about 15 minutes or until the potatoes are tender.
- 5
Incorporate Corn and Coconut Milk
Once the potatoes are tender, add the roasted corn, coconut milk, smoked chili powder, salt, and black pepper. Stir well and let the chowder simmer for another 10 minutes to allow the flavors to meld.
- 6
Finish with Fresh Basil
Before serving, stir in the chopped fresh basil and adjust seasoning if necessary. Let it simmer for an additional 2 minutes.