- Preheat outdoor grill to medium heat. Brush corn and poblano pepper liberally with olive oil. Grill pepper for 6 minutes, turning after 3 minutes. Grill corn for 8-10 minutes turning every 2-3 minutes.
- Set pepper in a bowl and cover with foil. Set corn aside to cool for 5 minutes.
- In the meantime, melt butter in a large pot over medium heat. Add onion and celery, then sauté for 8 minutes to soften. Add garlic and potatoes and sauté for 1 minute longer.
- Slice corn kernels off cob, then peel skin off poblano pepper and chop. Add corn and chopped pepper to pot with sautéed vegetables. Stir in chicken stock, cumin, oregano, and salt. Bring to a boil and reduce heat to medium-low. Simmer for 12-15 minutes, until potatoes are tender, with lid cracked.
- Stir in heavy cream and sriracha. Ladle 1-2 cups of chowder into a blender and blend until smooth. Add back into chowder and cook 2 minutes longer.
- Ladle chowder into bowls and top with cilantro, cotija cheese, chili powder and jalapeño slices.
Spicy Fire Roasted Corn Chowder
Yield
6
Prep Time
15 minutes
Cook Time
33 minutes
Total Time
48 minutes
kikkoman products used:
ingredients
6 ears of corn, husked
1 poblano pepper
2 tablespoons olive oil
½ cup chopped white onion
1 cup celery, chopped
2 cloves garlic, minced
2 medium white potatoes, washed, peeled, and chopped
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
2 cups chicken stock
1 cup heavy cream
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
For Serving
Chili powder
Chopped cilantro
Crumbled cotija cheese
Thinly sliced jalapeño
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
