Foodie Friday: Grilled Corn & Potato Chowder

Friday, November 13, 2009

I am a sucker for a good soup. As soon as the weather chills even the slightest I start making batches of soup. There's something about the smell warm soup on the stove on a cold day... If you don't feel like it's grilling weather in your parts, you can always boil the corn and potatoes then stick them under the broiler for a few minutes to give it that char grilled flavor...

I've adapted this recipe from one I found in Cooking Light.

Grilled Corn & Potato Chowder

1 lb Red Potatoes, washed and quartered
1 T Salt, divided
Olive Oil
4 Ears Shucked Corn
2 T Butter
3/4 C Onion, finely chopped
1/8 t Ground Red Pepper
3 C Reduced Fat Milk
1/2 C Half-and-Half
2 Thyme Sprigs
4 Slices Turkey Bacon, cooked & crumbled

Preheat grill to medium-high heat.
Place potatoes and 2 t salt in saucepan; cover with water. Bring to a boil; cook 5 minutes. Remove from heat. Let potatoes stand in hot water for 5 minutes.

Brush olive oil on the corn and place on hot grill. Cook for 5 minutes and then add potatoes to the grill and continue grilling 15 minutes more, turning occasionally. Cool corn slightly. Using a sharp knife cut the kernels from the cobs. Place 1 C corn in food processor or blender and process until smooth. Cut the potatoes into 1/4 inch pieces.

Melt butter in a saucepan over med-high heat. Add onion; saute 3 minutes, stirring occasionally. Add remaining 1 t salt and red pepper; cook for 1 minute, stirring frequently. Sit in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs. Bring to a simmer. Reduce heat and simmer 20 minutes. Discard thyme sprigs, stir in cooked turkey bacon.

I serve this with cheese toast or panini sandwiches. Perfect for a cold night.

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