Soup in the summer is always acceptable when sweet corn and refreshing craft beer come together to create a velvety rich chowder, perfect to start any al fresco meal.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|unsalted butter||75 mL||1/3 cup|
|chopped red pepper (7.5 oz/212 g)||300 mL||1 1/4 cups|
|chopped green onions (3 oz/85 g)||175 mL||3/4 cup|
|chopped celery (3.3 oz/93 g)||175 mL||3/4 cup|
|all-purpose flour||45 mL||3 tbsp|
|minced garlic||20 mL||4 tsp|
|smoked paprika||15 mL||1 tbsp|
|salt||10 mL||2 tsp|
|pepper||4 mL||3/4 tsp|
reconstituted Low Sodium Chicken Stock
2 1/4 L
|craft lager or cream ale||550 mL||2 1/4 cups|
|fresh or frozen corn||2 1/4 L||9 cups|
|chopped fresh chives||30 1/4 mL||2 tbsp|
|1. Melt butter in Dutch oven set over medium heat; sauté red pepper, onions and celery for 8 to 10 minutes or until tender. Add flour, garlic, paprika, salt and pepper; cook, stirring, for 2 minutes.|
|2. Whisk in chicken stock and beer. Bring to boil; reduce heat to medium-low. Stir in bay leaves and corn. Simmer, partially covered, for 30 minutes, stirring occasionally.|
|3. Transfer half of the chowder (about 6 cups/1.5 L) to blender, being careful not to include bay leaves; purée until smooth. Return to saucepan and stir until combined; simmer for 8 to 10 minutes or until warmed through.
4. Remove bay leaves; serve chowder garnished with chives.