Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Grilled Summer Corn Chowder
Grilled Summer Corn Chowder is one of my favorite summer delights. Grilling the corn and peppers gives a smoky flavor that's simply magical!
Course
Main Course, Soup
Cuisine
American
Season
Fall, Summer
Key Ingredient
Corn, Jalapeno
Diet
Gluten-free, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
8
servings
Calories
366
kcal
Author
Charity Beth Long
Ingredients
Grilling
18
ears
corn on the cob
(should make about 8 cups of corn)
4
sweet bell peppers,
each cut into 3 or four large pieces
4-5
jalapeno peppers,
whole
olive oil
salt and pepper
Grilled Summer Corn Chowder
2
tablespoons
coconut oil
2
large
onions
diced
6
cups
chicken stock
or vegetable stock
6
sprigs
fresh thyme
1/2
cup
whole milk
1/2
cup
heavy cream
salt and pepper to taste
Garnish
fresh basil
lemon zest
jalapeno slices
Instructions
Grilling
Preheat grill for direct heat.
Generously oil corn and peppers then sprinkle with salt and pepper.
Grill veggies until tender.
Let veggies cool to room temperature.
Cut the corn off the cob and dice the grilled sweet peppers. (Don't chop the jalapenos yet)
Grilled Summer Corn Chowder
Heat coconut oil in a soup pot over medium heat.
Saute onion until golden brown.
Add in stock and thyme sprigs and bring to a boil.
Once the soup reaches a boil, turn down the heat and simmer 20 minutes.
Add in half of the corn and simmer for 10 more minutes.
Pull out the thyme sprigs, then in batches, puree soup in a blender and return to the pot.
Reserve one cup of corn and sweet peppers and then add the rest to the soup.
One at a time, finely dice the grilled jalapenos and add them to the soup until you reach your desired level of spiciness.
Add the milk and cream to the soup and bring to a simmer.
Season soup with salt and pepper to taste.
Garnish
Chop a handful of basil leaves and mix with remaining corn and peppers.
Serve soup with corn mixture, lemon zest and fresh jalapenos if desired.
Notes
We like to do this recipe in two steps, the grilling then the making of the soup the next day.
Because the soup is thickened with pureed corn it's gluten free too!
Nutrition
Calories:
366
kcal
|
Carbohydrates:
53
g
|
Protein:
13
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
27
mg
|
Sodium:
304
mg
|
Potassium:
969
mg
|
Fiber:
6
g
|
Sugar:
21
g
|
Vitamin A:
2595
IU
|
Vitamin C:
102.4
mg
|
Calcium:
52
mg
|
Iron:
1.9
mg