Grilled Corn Chowder Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 cups
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Calories
218 kcal
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Course
Soup
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Cuisine
North American
Grilled Corn Chowder Recipe
Description
This chowder begins by grilling corn cobs coated with cooking oil until charred spots develop, adding smoky notes to the corn. Meanwhile, bacon is cooked until crisp in a soup pot to render fat that is used to sauté minced onion, garlic, and diced red bell pepper until soft. Flour is sprinkled evenly and cooked briefly to thicken the base before adding chicken stock and diced potatoes. Corn kernels are cut from the grilled cobs and added to the soup along with the cobs themselves, which infuse additional flavor during simmering. After the potatoes become tender, the cobs are removed.
The chowder blends creamy textures from the potatoes with the smoky, sweet corn and salty bacon. Fresh thyme and seasonings of salt and black pepper finish the dish. It serves as a warming and hearty soup celebrating fresh corn and bacon flavors.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 4 cobs corn husk removed
- 5 lices Bacon
- 1 medium onion minced
- 2 clove garlic minced
- 1 medium red bell pepper diced small
- 2 tablespoons all-purpose flour (gluten-free, if needed)
- 6 cups chicken stock homemade for the best flavor
- 4 cups potato diced
- 1 tablespoon thyme extra, to serve, fresh leaves
- 1 teaspoon salt more to taste, sea salt
- 1 teaspoon black pepper more to taste, sea salt
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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