The Sriracha Cookbook Blog

Fire Roasted Corn Chowder recipe with Sriracha

Fire Roasted Corn Chowder Sriracha recipe

I absolutely love this recipe… and this photo might be my favorite from the whole book. Huge kudos to food stylist Karen Shinto, photographer Leo Gong, and art director Betsy Stromberg for all their work on The Sriracha Cookbook. I’m not one with a real eye for design, so collaborating with such talent was an absolute honor! (And of course eating all the spicy leftovers after the photoshoot was pretty awesome too!)

Fire Roasted Corn Chowder recipe

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.

Makes 6 to 8 servings

Reprinted with permission from The Sriracha Cookbook by Randy Clemens. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Text copyright © 2011 by Randy Clemens. Photographs copyright © 2010 by Leo Gong.

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  3. the-n-zone reblogged this from thesrirachacookbook and added:
    perfect for the upcoming fall
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