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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 simply magical!
Course Main Course
Cuisine American
Keyword corn chowder, grilled corn chowder, summer corn chowder, vegetarian corn chowder
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 366
Author Vintage Kitty

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 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.

Nutrition

Calories: 366kcal | Carbohydrates: 53g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 304mg | Potassium: 969mg | Fiber: 6g | Sugar: 21g | Vitamin A: 2595IU | Vitamin C: 102.4mg | Calcium: 52mg | Iron: 1.9mg