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Roasted Jalapeño & Corn Chowder

Roasted Corn Jalapeno Cauliflower Chowder
Yield: 10 Servings (12 oz.)

Yield: 10 Servings (12 oz.)

For chefs, soups offer a tremendous creative opportunity. Whether you're adding a twist to an American favorite or showcasing trendy soup traditions from around the world, soup is an endlessly flexible format. It can serve as an entrée, a side or an appetizer. And, it offers another way to meet the increasing demand for tasty vegetarian options. In this hearty soup, Chef Greg Grisanti updated a traditional favorite, corn chowder, by adding trending ingredients like roasted corn and jalapeño.

Ingredient Weight Measure
Butter 4 oz.
Onions, sweet yellow - diced 10 oz.
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb 80 oz.
Chicken stock 8 fl. oz.
Heavy cream 32 fl. oz.
Cumin 1/4 tsp.
Thyme, dried 1 tsp.
Salt to taste
Cayenne pepper to taste
Sundried tomatoes, diced 4 oz.
Cilantro, whole leaves 10 each
Preparation Instructions:
Sweat the butter and onions in a 6 qt. stockpot for 5 minutes over a low heat. Add the Corn & Jalapeño Blend. Stir and cook for about 2 minutes. Add chicken stock, bring to a simmer and cook for 5 minutes. Add heavy cream and return to a simmer. Add cumin and thyme, and season with salt and cayenne pepper. Garnish each bowl with a few dices of sundried tomato and a cilantro leaf.
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