While looking @ the WS catalog I always end up trying at least one recipe that they feature. This month I was drawn to the Roasted Corn Chowder w/ tomato. If you've read my blog then you know that my garden has really produced tomatoes this summer. So I liked the idea of being able to use my tomatoes and bell peppers. And my new grill to roast the vegetables!
I haven't tasted corn soup and definitely haven't made any.
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| Some of my corn and tomatoes. My roasted peppers are in the brown bag. |
was up to the challange.
There are a few things that I changed it up but nothing to change the final product. I'll note that next to the official recipe.
From Williams Sonoma
This recipe was created by the Sussman brothers, Max and Eli. The chefs
started testing the recipe early one morning but Max had to go into work before
it was done cooking. He texted Eli a few hours later—“how did the soup turn
out?”—and Eli texted him back: “I now know what it feels like to open presents
on Christmas morning.”
Ingredients:
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups)
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- About 2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder
- 1 tsp. salt, plus more, to taste
- 1 cup heavy cream
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
Directions:
Preheat an oven to 375°F. I used my grill to roast the tomatoes, peppers and corn. I didn't want to heat up the whole house and it was a great day for grilling.
Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.
Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.
Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.
In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and the 1 tsp. salt.
Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Taste and adjust the seasoning with salt. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4. I omitted the Avocado - I am the only one who eats it @ my house and I usually have an allergic reaction when I eat them.
Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).
Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.
Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.
Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.
In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and the 1 tsp. salt.
Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Taste and adjust the seasoning with salt. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4. I omitted the Avocado - I am the only one who eats it @ my house and I usually have an allergic reaction when I eat them.
Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).
IT WAS DELICIOUS!!! We will have this again as the weather cools off this Fall. David liked it, the boys were a little scared. They think corn is best served on the cob, smothered in butter and sea salt.
This was a great recipe. I always think of what else I would do to a new recipe. I might add some kind of shredded hard cheese. It would also be delicious w/ crumbled bacon as a garnish.
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