Grilled Corn Chowder

September 28, 2007 Print This Post Print This Post

I was inspired to make some Corn Chowder by Elly and Peabody. Both of their corn chowders looked delicious. Summer is coming to an end, or so I’d like to think (I live in Texas after all which means it could be hot clear through Thanksgiving or later). But with thoughts of fall on the horizon, I’m starting to prepare and think of all the fabulous things I want to cook. I figured I ought to get as much corn in as I can before its no longer readily available. And what better way to enjoy it than in soup form as I anxiously await Texas fall?

I was a little anxious because hubby is picky about corn. When we met he didn’t even eat corn because he thought the sweetness threw an entire meal out of balance, and I could smell the sweetness of this corn as I grilled it. I knew it was going to be delicious. And I was pleasantly surprised to see hubby gobble down two large bowls along with his sandwich for dinner! It was good!

I normally don’t post a recipe without a photo but the camera was dead and it was tasty so I wanted to share. Hopefully I can update soon with a photo. Enjoy!

Grilled Corn Chowder

3 pieces bacon, diced
1 cup diced onion
1/3 cup celery, finely chopped
4 ears of corn, grilled & removed from the cob
1 medium russet potato
32 oz. chicken broth
1 bay leaf
1 cup half & half
1/8 tsp cayenne powder
1/2 cup cheddar cheese
salt & pepper to taste

Cook bacon in a wide 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, & celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Stir in potatoes and coat them with the bacon fat. Add corn and saute for ~1 minute.

Add broth, bay leaf, and cayenne powder. Bring to a boil. Simmer 25-30 minutes. Pluck out bay leaf. Taste. Add salt & pepper as desired. Remove 2 cups of soup from pot and puree until smooth using blender. Add pureed portion back to pot.

Add half and half. Heat over medium 3-5 minutes. Add 1/2 cup cheese. Garnish with bacon pieces.

Makes 4-6 Servings.

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{ 1 comment… read it below or add one }

peabody September 28, 2007 at 10:19 pm

I love the addition of the cheddar cheese…mmmm!


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