Roasted Corn and Barley Chowder

Sometimes all you need is a comforting bowl of thick chowder to soothe your soul and satisfy your cravings. Look no further than our Roasted Corn and Barley Chowder—a delightful blend of healthy, flavorful, and hearty goodness. This chowder is the epitome of comfort food, with the delightful addition of hulled barley providing a wonderful texture and depth to the dish. Prepared with love and wholesome ingredients, this chowder is the perfect remedy for a cozy evening at home or a gathering with loved ones.

Note on Soy-Free Potential: This Roasted Corn and Barley Chowder is soy-free, making it a fantastic option for those with soy allergies or dietary preferences.

YIELD: 4 to 6 servings

INGREDIENTS:

• 1 yellow bell pepper, left whole
• 1 to 2 jalapeño peppers, trimmed, halved, and seeded, to taste
• 2 1/2 cups (400 g) frozen sweet white or yellow corn
• Slightly heaping 1/2 cup (90 g) raw cashews, soaked overnight
• 2 3/4 cups (650 ml) water, divided
• 2 tablespoons (16 g) Broth Powder
• 1 tablespoon (10 g) minced garlic
• 1/4 cup plus 3 tablespoons (40 g) chopped scallion (white and green parts)
• 1/4 teaspoon fine sea salt, to taste
• 1 tablespoon (15 ml) fresh lime juice
• 1 tablespoon (15 ml) fresh lemon juice
• 1 1/2 cups (236 g) cooked hulled barley (al dente)
• Fresh herb of choice, lime or lemon wedges, for garnish

INSTRUCTIONS:

1. Preheat the oven to 425°F (220°C, or gas mark 7). Place all the peppers on a medium-rimmed baking sheet. Roast until soft and slightly charred, about 15 minutes for the jalapeño and 30 minutes for the bell pepper. Check every 5 to 10 minutes to make sure the peppers don’t burn. Once roasted, place the peppers in a glass bowl with a lid to steam for about 10 minutes. After steaming, peel the peppers, discard their seeds and core.
2. Meanwhile, in a 9-inch (23 cm) square baking pan, roast the frozen corn until lightly browned, stirring every 10 minutes, for a total of about 25 minutes.
3. In a food processor or blender, combine the roasted peppers, soaked cashews, 1 cup (235 ml) water, broth powder, minced garlic, chopped scallion, salt, lime juice, and lemon juice. Process until smooth, scraping down the sides occasionally.
4. Transfer this creamy mixture to a large pot with the roasted corn. Add the remaining 1 3/4 cups (415 ml) water. Bring the chowder to a low boil, cover with the lid, and let it simmer for 15 minutes.
5. Add the cooked hulled barley to the chowder and simmer for an additional 5 minutes until heated through.
6. Garnish the chowder with fresh herbs of your choice and serve with lime or lemon wedges for an extra burst of flavor.

Enjoy the warmth and wholesomeness of Roasted Corn and Barley Chowder with your loved ones. The combination of roasted peppers, creamy cashews, and hearty barley will envelop you in a cozy embrace with every spoonful. If you have leftovers, keep the barley and chowder separate to avoid mushiness upon reheating. This nourishing chowder is the perfect dish to bring comfort and joy to your table, making it an instant favorite in your repertoire of delightful soups.