Grilled Corn Chowder with Potatoes and Bacon
Grilled corn chowder is a delicious soup recipe made with sweet grilled corn, red peppers, potatoes, bacon, and fresh thyme.
Ingredients
- 2 teaspoons cooking oil
- 4 cobs corn, husk removed
- 5 slices bacon
- 1 medium onion, minced
- 2 clove garlic , minced
- 1 medium red bell pepper, diced small
- 2 tablespoons all-purpose flour
- 6 cups chicken stock, homemade for the best flavor
- 4 cups diced potatoes
- 1 tablespoon fresh tyme leaves, extra, to serve
- 1 teaspoon EACH: sea salt and pepper, more to taste
Instructions
- 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.
Notes
How long does grilled corn chowder last? This soup will keep well in a covered container in your fridge for 4-5 days. Reheat it gently on the stovetop, adding a little splash of water or stock if it gets too thick.
Can this recipe be frozen? Potatoes don't freeze well, as they become gritty after they thaw, so this isn't a good freezer recipe. But if you want to meal prep this soup, you can make it without the potatoes and cook the potatoes in the soup after you thaw it.
Serving: 1 cup, Calories: 218kcal, Carbohydrates: 37g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 563mg, Potassium: 814mg, Fiber: 4g, Sugar: 8g, Vitamin A: 599IU, Vitamin C: 46mg, Calcium: 28mg, Iron: 2mg