I asked hubby what he wanted to have for dinner, his answer was a simple light meal.. I had no idea what he meant by that, it could be anything. He said probably just roasted corn.. the sweet corns we bought from the farm. Oh no.. I wasn’t too sure whether it was just enough to eat corn for dinner? probably not!!
Something figured in my mind,alhamdulillah..
Great!! lets make sweet corn chowder or to make it sounds delish.. roasted corn chowder , yes.. roasted corn chowder it is!!
We usually have our corn chowder from Panera Bread , they have a great selection of vegetarian soups with so many varieties seasonally and as for corn chowder.It’s only on the menu during summer time if I am not wrong. They serve it hot with sour dough bread, hmmm.. so yummy, alhamdulillah!
I also remember my mom’s yummy corn soup ( we call it corn porridge) .In Malaysia we make corn soup for dessert. Yes, we add sugar ,coconut milk and a little bit of sea salt.. no spices! remember, it is for dessert.
My mom’s version uses milk instead of coconut milk, low fat milk to be exact. She adds screw pine leaves ( pandan leaves) for flavoring , adds in tapioca pearls and follows the same other ingredients from the original version to taste.
From these two wonderful sources, panera bread’s and my mom’s I adapted my own recipe. So I made it for the main course, not for dessert.. last night! Alhamdulillah, it turned out great to my husband’s taste and mine too.. at least to us. It sure filled our empty stomach and satisfied the crave for Panera’s Corn chowder and my mom’s corn soup.. miss you mom!
Serve it hot with a slice of french bread and a full bowl salad.. hmm , very satisfying and the soup itself was creamy and naturally sweet .
For those who care to try, here is the recipe:
Roasted Corn Chowder ( make 4 servings)
4 Cups fresh or frozen corn kernels
2 Cups Low Sodium Chicken Broth (see notes)
1 Cup yellow onion , diced
2 Cloves Garlic , minced
A pinch of each cinnamon powder and chili powder
1 Cup low-fat unsweetened evaporated milk (see notes)
1/2 Cup fresh or frozen green peas
1/2 Cup diced tomatoes
1/2 Cup diced roasted potatoes ( optional)
Salt and ground pepper, to taste
2 Tbsp Olive Oil
Prepare the corn – On a baking sheet, spray/brush a bit of cooking oil . Spread the corn kernels on the greased baking sheet, sprinkle with salt and ground pepper.
Turn the oven to 400F and place the prepared corn in the oven and bake untill it turns golden brown , be careful!! not to brown though, otherwise your corn will get tough and chewy texture.
Prepare the soup – Heat a large pot on medium-high heat , drizzle with olive oil. Add in and sautee the onion until browned. Add the minced garlic and pinch of cinnamon and chili powder, stir. Approximately 2 minutes.
Add the corn and broth. Reduce heat to medium-low. Cook until corn is completely tender. Add more broth or water if needed.
When the corn is ready, add the milk. Using an immersion blender, puree until smooth ( don’t have a hand blender? Don’t worry – transfer to a blender, cover with kitchen cloth and blend thoroughly as smooth as possible.)
Add salt and pepper and addition cinnamon or chili powder to taste.
Put the blended mixture back in the pot over low heat, keep stirring ( see notes) . Add more liquid ( water or broth) if it’s too thick. Add the peas , tomatoes and roasted potatoes of desired. About 1 minute or 2.
Turn the heat off and ready to serve. Garnish with chopped cilantro.
Notes of the day:
1- For Milk; if you don’t do dairy, full fat soy milk,hemp milk or lite coconut milk ( if you want it lower fat) work well too. Rice milk will not give rich creamy taste, adding diced potatoes might help.
2- For Vegan or Vegetarian – Use vegetable broth instead of chicken broth. Either way works great!
3- When adding milk, keep stirring it to avoid milk curd appear on top and burn on the bottom. If using coconut milk, consistent stirring will avoid from separating and creates oil on top.. you don’t want to end up with greasy soup, do you?