Grilled Corn Chowder Recipe

Name: Grilled Corn Chowder Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 cups
Ingredients: 2 2 teaspoons cooking oil; 4 4 cobs corn; 5 5 slices Bacon; 1 1 medium onion; 2 2 clove garlic; 1 1 medium red bell pepper; 2 2 tablespoons all-purpose flour; 6 6 cups chicken stock; 4 4 cups diced potatoes; 1 1 tablespoon fresh tyme leaves; 1 1 teaspoon each: sea salt and pepper

User Reviews

5.0

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 cups
Calories
218 kcal
Course
Soup
Cuisine
North American

Grilled Corn Chowder Recipe

Iris Warren

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Grilled corn chowder is a delicious soup recipe made with sweet grilled corn, red peppers, potatoes, bacon, and fresh thyme. It's a creamy chowder that is made without dairy - but you'll never know that it's a healthy corn chowder recipe.

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Ingredients

Servings

2 2 teaspoons cooking oil
4 4 cobs corn husk removed
5 5 slices Bacon
1 1 medium onion minced
2 2 clove garlic minced
1 1 medium red bell pepper diced small
2 2 tablespoons all-purpose flour (gluten-free, if needed)
6 6 cups chicken stock homemade for the best flavor
4 4 cups diced potatoes
1 1 tablespoon fresh tyme leaves extra, to serve
1 1 teaspoon each: sea salt and pepper more to taste

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Instructions

Preheat your grill to medium-high. Rub the oil over the corn cobs then grill for 10 minutes, turning every few minutes until the corn is cooked through and charred in spots.
While the corn is on the grill, cook the bacon. Put the bacon into a medium-sized soup pot over medium-high heat. Let it cook, stirring occasionally, until it is crispy, about 10 minutes. Reduce the heat to medium about halfway through cooking. Remove the bacon and all but 2 tablespoons of the bacon oil from the pot.
Add the onion, garlic, and bell pepper to the pot and cook for 3-4 minutes, until the onion is soft and translucent. Sprinkle the flour over the veggies, stir, and let it cook for 1 minute. Add the stock and potatoes to the pot and stir.
Hold a corn cob upright in a shallow bowl and cut off the kernels. Put the cobs into the soup pot and reserve the kernels. Simmer the soup, covered, for 10 minutes, or until the potatoes are soft. Remove the corn cobs from the pot.
Add the grilled corn, thyme, salt, and pepper to the pot and stir. Taste and season with extra salt and pepper, if needed.
Crumble the bacon then serve the soup topped with some bacon and a few thyme leaves.

Nutrition Information

Show Details

Serving 1 cup Calories 218kcal (11%) Carbohydrates 37g (12%) Protein 9g (18%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 6mg (2%) Sodium 563mg (23%) Potassium 814mg (23%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 599IU (12%) Vitamin C 46mg (51%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 218 kcal

% Daily Value*

Serving	1 cup
Calories	218kcal	11%
Carbohydrates	37g	12%
Protein	9g	18%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	6mg	2%
Sodium	563mg	23%
Potassium	814mg	17%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	599IU	12%
Vitamin C	46mg	51%
Calcium	28mg	3%
Iron	2mg	11%