Growing up in Maine, chowder was a common dish at the dinner tables. Pronounced "chowdah" there were many varieties. This dish really reminded me of the traditional chowdah that I grew up with. Simple, sweet, flavorful, and extremely creamy. I used cashew milk this time around and it really added to the richness of the dish.
New England Roasted Corn Chowder
5 cloves of garlic (chopped)
1 pound of sweet corn kernels
1 can of coconut milk
1 1/2 cups of non-dairy milk
3 tablespoons of corn oil
2 teaspoons of smoked paprika
1 1/2 teaspoon of salt
1 teaspoon of pepper
Pre-heat the oven to 350. In a roasting pan, add the corn, oil, onion, and garlic. Mix with half of the pepper, salt and paprika. Roast for about 20-30 minutes. The onions and garlic should be tender but not browning. The corn should be golden in color but not dried out. Stir about every 10 minutes.
Once the corn mixture is done, add half to 2/3 of it to a blender with the coconut milk and puree until mostly smooth. Then add mixture, the remaining corn, all other ingredients to a stove pot and allow to simmer for a minimum of 30 minutes. Stir occasionally to avoid a reddish skin forming at the top. Do not allow to scorch, simmer only.
No comments:
Post a Comment