The Place


Recipe: Corn Chowder

Posted at 1:50 PM, Sep 13, 2016
and last updated 2016-09-13 15:50:30-04

Chef Todd Leonard from UVU shared his recipe for corn chowder. For more information on UVU's culinary program go here.

Roasted Corn Chowder

Recipe By :Chef Todd Leonard CEC
Serving Size : 32 Preparation Time :1:30

Preparation Time :1:30

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each yellow onions -- small diced
3 ribs celery -- small diced
2 each carrot -- small diced
2 each red peppers -- roasted and peeled
8 ears corn on the cob -- roasted on the grill, covered with plastic to soften and then cut off the cob
1/4 cup garlic -- minced
1/4 cup shallots -- minced
3 pounds yams -- diced and par cooked
1/2 pound whole butter
1/2 pound ap flour
1/2 cup sherry cooking wine
1/4 gallon vegetable stock
1-gallon heavy cream
1/2 gallon whole milk
1 cup Chipotle pineapple BBQ Sauce -- Or substitute any BBQ sauce
1 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon chipotle puree -- or substitute hot sauce
2 each lime -- juice of
2 tablespoons kosher salt -- to taste
2 tablespoons Chef Todd's Pit Seasoning

Prepare all ingredients as recipe directs.

Sweat the mirepoix, roasted red pepper, roasted corn, garlic, shallots, chipotle puree, chili powder and cumin with the butter.

Add the flour to make a roux in the pot, stir to incorporate well.

Add the sherry to deglaze the pot, and let it reduce.

Add the vegetable stock and stir to incorporate.

Add the cream and then the milk and bring soup to a low simmer stirring regularly.

Add the BBQ sauce, stir and taste.

Add salt and pepper to taste

Add the par-cooked yams at the end and taste and adjust as needed.

"Soup of the Day selection"
"Chef Todd's LLC"
"2 1/2 gallons"
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Per Serving (excluding unknown items): 549 Calories; 47g Fat (75.0% calories from fat); 7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 172mg Cholesterol; 646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 9 1/2 Fat.

NOTES : Garnish soup with julienne fried yellow, red and blue corn tortillas.

Try adding shrimp to the chowder near the end of cooking!