Grilled Summer Corn Chowder is a summer rite of passage! Smoky, sweet and a little spicy!
Nothing beats the flavor of grilled corn in a creamy chowder. Plus we’ve packed a little more summer in the recipe by adding sweet peppers, jalapeno and fresh basil.
Let’s give three cheers for sweet summer corn! You know the freshly picked, juicy sweet ears that make your mouth and hands slick with butter and drippy pulp. If you’ve read my post on Corn Salad with Basil and Queso Fresco, you know that corn is a sacred summer ritual in my home. For many corn dishes , the corn has to be farm fresh!
So, this Grilled Summer Corn Chowder recipe is an homage to divinely sweet, fresh corn on the cob. It’s bursting with corn flavor but also the smoky essence you get from grilling.
We grilled corn cobs. sweet bell peppers and jalapenos for the base of our Grilled Summer Corn Chowder then the rest is done on the stove. We did this in two steps because its a bit laborious but also because until the last few days it’s been SO FREAKING HOT! I’m not a fan of cooking in high temps so one night we grilled the veggies and the next night I made the soup.
One of the nice parts of this process is we grill a bunch of jalapenos, and then one by one we add them to the soup. This way, we can add heat to taste, which if you’ve ever noticed how widely jalapenos can vary in heat, you’ll love this trick.
Might sound like a lengthy process but the flavor is so WOW! Maybe it’s just me, but I think the corn gets sweeter when it’s grilled. Plus the peppers add a counterpoint to the sweetness. Then you add a rich broth and cream and it’s like soup voodoo. I mean, unnaturally good! Especially when you go ALL IN with summer flavors by garnishing this sweet elixir with fresh basil and lemon zest.
This is the soup you want to eat through the heat of summer all the way into the chill of fall, so my advice is to make a few batches now and freeze them for later. You won’t be sorry you made the effort!
Grilled Summer Corn Chowder is one of my favorite summer delights. Grilling the corn and peppers gives a smoky flavor that simply magical!
- 18 ears corn on the cob (should make about 8 cups of corn)
- 4 sweet bell peppers, cut into 3 or four large pieces
- 4-5 jalapeno peppers, whole
- olive oil
- salt and pepper
- 2 tablespoons coconut oil
- 2 large onions, diced
- 6 cups chicken or vegetable stock
- 6 sprigs fresh thyme
- 1/2 cup whole milk
- 1/2 cup heavy cream
- salt and pepper to taste
- fresh basil
- lemon zest
- jalapeno slices
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)
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.
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.
23 OF THE BEST SUMMER CORN RECIPES via Foodal
CREAMY CORN & ZUCCHINI SUMMER SKILLET PASTA via Feast in Thyme
SWEET CORN AND GREEN BEAN SUCCOTASH via Kitchen Window Clovers
EASY SWEET CORN SALSA via Wanderspice
GRILLED CORN SALAD WITH CREAMY AVOCADO DRESSING via Hunger Thirst Play
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