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Fire-Roasted Corn Chowder With Sriracha

Written by Melinda McKee | August 8, 2013

I have been making a conscious effort to cook more lately. There’s just something about making your own meals that makes you appreciate what’s going into your body. I decided to try this chowder using my favorite spicy condiment, Sriracha. The smoked paprika and cilantro garnish really made this dish out-of-this-world-delicious. I made plenty, and the leftovers were even better than the first batch!

Fire-Roasted Corn Chowder

Adapted from The Sriracha Cookbook by Randy Clemens

8 ears fresh sweet corn, husked
2 Tbsp. olive oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic, minced
6 cups vegetable stock
1/2 cup Sriracha, plus more for garnish
3 sprigs fresh thyme
2 bay leaves
1 cup dairy-free creamer (almond or soy milk work fine)
Salt and freshly ground black pepper, to taste
Smoked paprika, for garnish
Torn leaves of fresh cilantro or flat-leaf parsley, for garnish

  • Roast 4 ears of the corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted.
  • After the roasted ears have cooled, scrape the kernels from the cobs and reserve.
  • Heat the oil in a large Dutch oven over medium heat.
  • Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes.
  • Meanwhile, scrape the corn kernels from the remaining 4 ears of corn.
  • Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes.
  • Add the vegetable stock, Sriracha, thyme, and bay leaves.
  • Bring to a boil, then lower the heat and simmer for 45 minutes.
  • About 10 minutes before the soup is finished, gently heat the dairy-free creamer over low heat, keeping just below a simmer.
  • Once the soup has cooked for 45 minutes, discard the thyme and bay leaves.
  • Purée the soup using an immersion blender. (A food processor or blender can be utilized with caution, puréeing the hot liquid in small batches.)
  • Mix in the warm cream and add the reserved roasted corn.
  • Cook for an additional 3 to 5 minutes until thoroughly heated.
  • Season with salt and pepper, to taste.
  • Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.

Makes 6 to 8 servings

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