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October 2, 2017

Grilled Corn Chowder

Take advantage of corn season. Use both the kernels and cobs to make this hearty grilled corn chowder with leeks, red peppers and potatoes.

Take advantage of corn season. Use both the kernels and cobs to make this hearty grilled corn chowder with leeks, red peppers and potatoes.

Grilled Corn Chowder


It took me extra time at the corn bin at the farmers market yesterday.

When you’re at the end of the season, unfortunately, the likelihood of getting a less than perfect ear is far greater.

Even after just a week goes by, the quality of the selection goes downhill fast.

I do everything I can to look for the tightest husks because then they have been more protected from the air and worms that will go to town feasting on those kernels.

The last thing I want to do is peel back the husks to peak at the top of what’s inside.

Then you have exposed the corn to air, so it can dry out.

It’s bad market etiquette.

This late in the season it seems like the there is some sort of defect in pretty much every cob. You can’t be picky! Just accept it and don’t be disappointed.

Grilled Corn Chowder

I bought some even though it wasn’t in the greatest condition.

After devouring corn on the cob for the last couple months, it was time to get every last bit out of it and make grilled corn soup.

Why not make the most of what I had?

Grilled Corn Chowder

How To Make Grilled Corn Chowder

First, I fired up the grill.

I grilled the ears of corn until they were lightly charred. Once they cooled a bit, I sliced off the kernels.

Instead of throwing away the empty cobs, I simmered them in water with a bay leaf to make a quick corn broth.

Then I pureed some of the corn with the broth in the blender and strained it.

Next, in a large saucepan, I sautéed leeks with peppers and potatoes. I added a little flour and poured in the corn broth, which helps thicken the soup.

After 15 minutes, the potatoes were tender and I was ready to serve the soup.

Finally, I topped each bowl with scallions and chives.

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Grilled Corn Chowder

Grilled Corn Chowder

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 55-57 minutes
  • Total Time: 1 hour 10-12 minutes
  • Yield: Serves 4 1x

Take advantage of corn season. Use both the kernels and cobs to make this hearty grilled corn chowder with leeks, red peppers and potatoes.

Ingredients

6 ears corn, shucked

2 teaspoons plus 1 tablespoon olive oil

11/2 quarts water

1 bay leaf

1 leek, white & light green sections thinly sliced

1 red pepper, diced

1 medium baking potato, peeled and diced

1 tablespoon all-purpose flour

1 teaspoons kosher salt

1/2 teaspoon black pepper

1 scallion, thinly sliced

1 tablespoon minced chives

Instructions

Preheat a gas or charcoal grill on high heat.

Rub the corn with 2 teaspoons olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs. Cut the cobs in half.

Bring the water to a boil in a large saucepan. Add the cobs and bay leaf and simmer for 25 minutes. Discard the cobs and bay leaf. Transfer the liquid to a blender with 1-1/2 cups corn kernels. Blend until smooth. Pour through a mesh strainer into the large saucepan and return to a simmer.

Heat the remaining olive oil in a large skillet over medium heat. Sauté the leeks for a few minutes until they start to soften. Add the red peppers, potatoes and flour and cook for an additional 5 minutes. Add the mixture to the corn stock with the remaining kernels, salt & pepper and simmer for 15 minutes until the potatoes are tender. Divide into bowls and top with scallions and chives before serving.

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    • You add the kernels back in when you are combining everything with the corn stock. I updated the recipe. Thanks for catching that!