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roasted-corn-chowder-with-cilantro-recipe

Roasted Corn Chowder With Cilantro

A hearty and flavorful chowder made with roasted corn and fresh cilantro.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 ears corn shucked
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup cilantro chopped

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the corn on a baking sheet and roast for 20 minutes, turning occasionally, until the corn is golden brown.
  3. Remove the corn from the oven and let it cool. Cut the kernels off the cobs and set aside.
  4. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
  5. Add the roasted corn kernels, vegetable broth, heavy cream, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  6. Using a blender, puree the soup until smooth. Return the soup to the pot and heat through.
  7. Stir in the chopped cilantro just before serving. Enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Chowder, Cilantro, Corn
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