Roasted Corn & White Bean Chowder
Yield: Makes 6 servings
Nutrition (For 1 serving)
|4||fresh cobs of corn||4|
|3 tbsp||olive oil||5 mL|
|1||large onion, chopped||1|
|3||cloves garlic, minced||3|
|2||stalks celery, chopped||2|
|1/2||sweet red pepper, chopped||1/2|
|2 cups||cooked white pea beans, or canned, drained and rinsed||500 mL|
|1 cup||vegetable stock||250 mL|
|2 tbsp||butter||25 mL|
|2 tbsp||flour||25 mL|
|2 cups||milk||500 mL|
|salt and pepper to taste|
|Optional: freshly chopped chives|
Preheat oven to 350°F (180°C).
Brush corn cobs with 1 tbsp (15 mL) of olive oil and roast in the oven for 20-30 minutes, turning often, until nicely coloured. Cool for at least 15 minutes and remove corn kernels from the cob using a small sharp knife.
Reserve half of the corn. In a blender or food processor, puree remaining corn with 1 cup (250 mL) of the beans. Set aside. In a large skillet or saucepan, heat 2 tbsp. (25 mL) of olive oil over medium-high heat and sauté onion, garlic, celery and pepper for 10-15 minutes or until soft. Add remaining beans, corn, stock and corn-bean purée, stir to combine. Simmer over low heat for 15 minutes.
Meanwhile, melt the butter in a saucepan. Add flour, whisking together until bubbly. Gradually add milk, whisking constantly. Cook, while stirring, over medium heat until thickened. Slowly stir into vegetable mixture. Heat gently. Season with cayenne, salt and pepper.
Serve garnished with chopped fresh chives.