Vegetarian, Roasted Corn & White Bean Chowder

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Vegetarian, Roasted Corn & White Bean Chowder

 

4 fresh cobs of corn

3 tbsps. olive oil

1 large onion, chopped

3 cloves garlic, minced

2 stalks celery, chopped

1/2 sweet red pepper, chopped

2 cups white pea beans, soaked and cooked or canned in water: drained and

rinsed

1 cup vegetable or chicken stock

2 tbsps butter

2 tbsps. flour

2 cups milk

Pinch cayenne pepper

Salt & pepper to taste

 

Preheat oven to 350oF (180oC).

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 saute

onion, garlic, celery and pepper for 10-15 minutes or until soft. Add

remaining corn and beans along with the corn-bean puree.

Simmer over low heat for 15 minutes. Meanwhile, melt the butter in a

saucepan. Add the flour, whisking together until bubbly. Gradually add the

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.

Makes 6 servings.