Fresh, delicious corn is finally at the market, so I picked up a few ears last week. I love grilled corn, so we made a dozen ears and kept the leftovers for meals during the week. Rather than have them as a side each night, I decided to make a chowder to showcase the sweet, grilled corn.
I made this vegetarian, but crisped up some bacon for JJ to top his with. I think it was great without it, either way is fine!
This is actually quite healthy because it just has a splash of half and half, and is creamy and thick from the pureed vegetables.
Grilled Summer Corn Chowder
1 tbsp. EVOO
1 yellow onion, minced
2 garlic cloves, grated
1 yellow bell pepper, finely diced
2 large yukon gold potatoes, finely diced
2 carrots, thinly sliced
Salt and pepper
1 tsp. chili powder
4 c. vegetable stock
4 ears of grilled corn, sliced off the cobb
Splash of cream
Scallions, thinly sliced
Heat a soup pot over medium.
Add EVOO, onion, garlic, bell pepper, potatoes and carrots.
Season with salt and pepper, stir and cook for 10 minutes.
Add 2 c. vegetable stock, bring to a boil and cover.
Cook until vegetables are tender, about 5-10 more minutes.
Add half of vegetables, half of corn and 1 c. reserved vegetable stock to a blender.
Puree until smooth and thick, add vegetable stock if necessary.
Add puree back to the pot with reserved vegetables.
Add cream, almost all the remaining corn, and more stock to reach desired consistency.
Bring to a simmer, ladle into a bowl, top with remaining corn and scallions.