"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Corn Chowder Recipe

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This recipe for Roasted Corn Chowder, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


2 each Onions diced
1 stalk Celery diced
6 each Carrots diced
12 ears Corn Fresh, or about 2 lbs corn kernels
6 fluid ounces Olive Oil blend
1 gallon Vegetable base
1 bunch Cilantro Washed and choppped
6 each Tomatoes peeled, seeded & diced
4 each Potatoes Diced
Salt and pepper To taste

Slightly peel back the husk from the corn, remove the silk. Rub with olive oil and replace the husk back
over corn. Roast corn in a 350F oven for 25 minutes, remove and chill. Remove husk and cut corn from
cob, set aside.
(If using frozen corn, thaw kernels, toss with oil and roast in hot oven until slightly browned.)
Saute the onions, celery, carrots and potatoes until tender.
Add stock, bring to a boil and simmer.
Add the corn and tomatoes, simmer for 30 minutes.
Add cilantro, adjust seasoning and serve.

Number Of Servings:
Number Of Servings:




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