Take advantage of corn season. Use both the kernels and cobs to make this hearty grilled corn chowder with leeks, red peppers and potatoes.
6 ears corn, shucked
2 teaspoons plus 1 tablespoon olive oil
1–1/2 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
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.