Grilled corn chowder is a delicious soup recipe made with sweet grilled corn, red peppers, potatoes, bacon, and fresh thyme. It's a creamy chowder that is made without dairy - but you'll never know that it's a healthy corn chowder recipe.
Ingredients
2teaspoonscooking oil
4 cobscorn, husk removed
5slices bacon
1medium onion, minced
2clovegarlic , minced
1mediumred bell pepper, diced small
2 tablespoonsall-purpose flour, (gluten-free, if needed)
Preheat your grill to medium-high. Rub the oil over the corn cobs then grill for 10 minutes, turning every few minutes until the corn is cooked through and charred in spots.
2 teaspoons cooking oil, 4 cobs corn
While the corn is on the grill, cook the bacon. Put the bacon into a medium-sized soup pot over medium-high heat. Let it cook, stirring occasionally, until it is crispy, about 10 minutes. Reduce the heat to medium about halfway through cooking. Remove the bacon and all but 2 tablespoons of the bacon oil from the pot.
5 slices bacon
Add the onion, garlic, and bell pepper to the pot and cook for 3-4 minutes, until the onion is soft and translucent. Sprinkle the flour over the veggies, stir, and let it cook for 1 minute. Add the stock and potatoes to the pot and stir.
1 medium onion, 2 clove garlic, 1 medium red bell pepper, 2 tablespoons all-purpose flour, 6 cups chicken stock, 4 cups diced potatoes
Hold a corn cob upright in a shallow bowl and cut off the kernels. Put the cobs into the soup pot and reserve the kernels. Simmer the soup, covered, for 10 minutes, or until the potatoes are soft. Remove the corn cobs from the pot.
Add the grilled corn, thyme, salt, and pepper to the pot and stir. Taste and season with extra salt and pepper, if needed.
1 tablespoon fresh tyme leaves, 1 teaspoon EACH: sea salt and pepper
Crumble the bacon then serve the soup topped with some bacon and a few thyme leaves.