Roasted Corn Chowder

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
150
protein 
3 g
sodium 
308 mg
carbohydrates 
33 g
fat 
3 g
fiber  
1 g
cholesterol 
0 mg
Servings 
6 (6 oz ea.)
Ingredients 

⅔ cup fresh or frozen corn
2½ tsp canola oil
1 Tbsp minced garlic
⅓ cup chopped yellow onion
2 tsp minced jalapeño pepper
¼ cup chopped green chilies
1 Tbsp chopped fresh cilantro
1¼  tsp chopped oregano leaves
1¼  tsp ground dried basil
¼  tsp dried red pepper flakes
1¼  tsp chili powder
2½  tsp ground cumin
1⅔ cups water
3 cups cream corn

When choosing cream corn, look for a brand using wholesome ingredients, those without added fat, partially-hydrogenated oils or additives and preservatives.
Instructions 
  1. Preheat oven to 375F. Lightly coat a sheet pan with canola oil spray.
  2. Spread corn evenly over sheet pan. Roast in oven for 5 to 10 minutes.
  3. In a large saucepan, heat canola oil over medium heat. Add roasted corn, garlic,onions, jalapeño and green chili and cook until onions are translucent. Add cilantro and oregano and sauté briefly. Add dry herbs and spices and sauté for 30 more seconds.
  4. Add water and cream corn and cook over medium-low heat for 30 to 45 minutes. Cool. Transfer to a blender container and puree until smooth.
When choosing cream corn, look for a brand using wholesome ingredients, those without added fat, partially-hydrogenated oils or additives and preservatives.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.