Roasted Corn and Butternut Squash Chowder

Posted in: In The Know
Tags: butternut squash, recipes, chef john brazie, the woodlands resort, cooking, roasted corn, chowder, soup

½ c. Onion – chopped
½ c. Celery
½ c. Leeks
2 Tbs. Butter
1 c. Roasted Corn
¼ c. Roasted Anaheim Peppers – peeled & diced
2 Tbs. Flour
⅛ tsp. Cinnamon
2 c. Chicken Broth
1 c. Heavy Cream
1 c. Butternut Squash – small dice
Sea Salt – to taste
½ tsp. Black Pepper

In a 4 quart pot on medium heat, sauté onion, celery and leeks in butter until tender. Add corn and pepper. Sauté for 2 minutes, add flour and cinnamon. Stir until flour is well mixed and begins to stick on bottom of pan. Add chicken stock and cream. Bring to a boil, gently stirring. Add squash and simmer for 10 minutes. Season with salt & pepper.