Canyon Ranch Roasted Corn Chowder Recipe

Ingredients

• 2/3 cup fresh or frozen corn
• 2 1/2 teaspoons canola oil
• 1 tablespoon minced garlic
• 1/3 cup chopped yellow onion
• 2 teaspoons minced jalapeño pepper
• 1/4 cup chopped green chilies
• 1 tablespoon chopped fresh cilantro
• 1 1/4 teaspoon chopped oregano leaves
• 1 1/4 teaspoon ground dried basil
• 1/4 teaspoon dried red pepper flakes
• 1 1/4 teaspoon chili powder
• 2 1/2 teaspoons ground cumin
• 1 2/3 cup water
• 3 cups cream corn

Directions
Preheat oven to 350°. Lightly coat or spray a sheet pan with canola oil. Spread corn evenly over sheet pan. Roast in oven for 5 to 10 minutes. 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. 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.