Roasted Sweet Corn Chowder

Chef Chris Van Hoorelbeke


6 ears Sweet Corn
1 tsp minced Jalapeno
1 Red Bell Pepper
1 Red Onion
2 Med. Potatoes
1 qrt. Vegetable Stock or Chicken Stock
1 qrt. Heavy Cream
¼ cup butter
¼ cup flour
1 Tbsp. Kosher Salt
2 tsp Black Pepper
1 tsp. Granulated Garlic or Fresh Minced Garlic
1 tsp. Granulated Onion


On Grill Roast Corn and Bell Pepper until Golden. Put in Ziploc bag to sweat and cool. Shuck corn off the cob and peel and dice the pepper. In Large Sauce Pan add butter, garlic, onion, jalapeno, potatoes, corn and bell pepper. Sautee until onion is translucent. Add flour and whisk continuously. Add cream and seasoning let simmer stirring occasionally until becomes Smooth and Creamy.