Corn Chowder
 
 
by:
Serves: Makes a generous 2 quarts
Ingredients
  • 8 ears husked corn, 4 ears left whole, kernels cut from remaining 4 ears and cobs scraped to release corn juice
  • 1 large onion, peeled and sliced very thick
  • ½ red bell pepper, stemmed and seeded
  • 1 pound new potatoes potatoes halved
  • 1½ tablespoons olive oil
  • Salt and ground black pepper
  • 4 slices bacon, chopped
  • 1 teaspoon dried thyme leaves
  • 1 quart chicken broth
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
Instructions
  1. Brush 4 ears of the corn, the onion, bell pepper, and potatoes with oil and sprinkle with salt and pepper. Puree cut and scraped corn in a blender (you should have about 2 cups).
  2. Meanwhile, heat gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate with an oil-soaked rag. Place vegetables on hot grate making sure to place potatoes cut side down.  Cook until spotty brown, about 5 minutes for the potatoes (no need to turn) and about 10 minutes (turning once) for the corn, onions, and pepper. Remove vegetables from the grill; set aside until cool enough to handle.  Chop potatoes and onions, and cut corn from cob.
  3. Meanwhile, fry bacon in a large soup kettle over medium-high heat until crisp, 5 to 7 minutes. Add thyme and then corn puree; cook until it begins to bubble. Add chicken broth and bring to a boil; add vegetables, reduce heat to medium-low and simmer, partially covered, until flavors blend, about five minutes, adding water if necessary to desired thickness. Stir in cilantro. Ladle into bowl and garnish with cilantro leaves.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/corn-chowder/