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Roasted Jalapeno & Corn Chowder

Roasted Corn Jalapeno Cauliflower Chowder
Yield: 10.0 Servings (12.0 oz)

Yield: 10.0 Servings (12.0 oz)

For chefs, soups offer a tremendous creative opportunity. Whether youre 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 entre, a side or an appetizer. And, it offers another way to meet the increase 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 jalapeno.

4 oz Butter
to taste Cayenne pepper
8 fl oz Chicken stock
10 count Cilantro, whole leaves
1/4 tsp Cumin
32 fl oz Heavy cream
10 oz Onions, sweet yellow - diced
80 oz Simplot RoastWorks®: Flame-Roasted Sweet Corn & Jalapeno Blend 6/2.5lb
to taste Salt
4 oz Sundried tomatoes, diced
1 tsp Thyme, dried
Preparation Instructions:
Sweat the butter and onions in a 6 qt. stockpot for 5 minutes over a low heat. Add the Simplot Corn & Jalapeno 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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