roasted corn chower...

maybe i'm jumping the gun, but fall is the beginning of soup season for me. last night i made an adaptation of this roasted corn chowder, and it was so.dang.good! i highly recommend it. i was too lazy to make the 'guacamole mixture' that goes on as a topping, but it was still good without it...

INGREDIENTS:

3 1/2 cups of frozen corn

1/2 red onion, chopped

1 jalapeno, finely chopped

1 clove garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1/4 cup chopped cilantro

3 1/2 cups chicken broth (but you can use vegetable broth to make a vegan version)

1 lime

salt & pepper to taste

DIRECTIONS:

1. lay frozen corn out on cookie sheet and toss with olive oil, salt & pepper. roast at 375 for 15-20 minutes

2. heat oil in large stock pot and add onion, jalapeno & garlic. Cook until onions are translucent, about 4 minutes

3. add roasted corn, cumin and broth. simmer until heated thru

4. add cilantro and blend with immersion blender until desired thickness

5. squeeze juice of one lemon and salt & pepper to taste