🔥🌽 DELICIOUS Fire Roasted Corn Chowder with Sriracha! Recipe from my book -- The Sriracha Cookbook!

This was definitely my favorite recipe when I was writing The Sriracha Cookbook a few years ago. That orange hue. The creamy texture. And the inherent sweetness of summer corn works so unbelievably well with the smoky undertones imparted by roasting it over a direct flame. It'll have you craving hot soup even on the warmest of days!

• 8 ears fresh sweet corn, husked
• 2 tablespoons olive oil
• 2 red bell peppers, seeded and diced
• 2 red onions, diced
• 5 cloves garlic, minced
• 6 cups vegetable stock
• 1/2 cup Sriracha, plus more for garnish
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 cup heavy cream
• Salt and freshly ground black pepper
• Smoked paprika, for garnish
• Torn leaves of fresh cilantro or flat-leaf parsley, for garnish

Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.

Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes.

About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer. Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. (A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.) Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated.
Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.

Vegan or simply avoiding dairy? Simply sub out canned coconut milk for the heavy cream to get a DELICIOUS Thai-inspired twist without all the lactose! And be sure to check out my vegan- and vegetarian-friendly cookbook: The Veggie-Lover's Sriracha Cookbook!

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About Me!

My name is Randy Clemens and I am the author of The Sriracha Cookbook, The Veggie-Lover’s Sriracha Cookbook, and co-author of The Craft of Stone Brewing Co. I am a graduate of the California School of Culinary Arts and am featured in the award-winning Sriracha—a documentary film by Griffin Hammond.

In early 2015, I moved from Los Angeles to participate in the Free State Project, a geopolitical movement getting 20,000+ libertarians to relocate to New Hampshire to decrease the size and draconian reach of the government while protecting individual liberties.

You can read more about me on my Steemit introduction post! And if one (or more) of the things I've written about here tickles your fancy, you can follow my musings on Twitter via @SrirachaBook and @RandyClemensEsq.

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Recipe reprinted with permission from "The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch" by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Photograph copyright © 2010 by Leo Gong. Text copyright © 2011 by Randy Clemens.