Mom and I made this soup for the first time a few weekends ago, late on a Sunday morning. We were at Mom and Dad’s house in Pennsylvania and, after a lovely long weekend, were about to start our trek back home. As we packed the refrigerator into insulated bags, we were simultaneously on the hunt for what might become lunch. The most obvious candidate was several ears of leftover grilled corn. Mom did what she does best: she turned those ears of corn into the most incredible soup.
- 5 to 6 ears of corn (to yield about 3 cups of kernels)
- 2 teaspoons olive oil
- 2 slices of bacon, cut into small dice
- 1 large onion, cut into medium dice
- 1 can (4 ounces) green chilies
- 1 teaspoon chipotle chili powder
- 3 medium red boiling potatoes, cut into medium dice
- 2 cups chicken broth
- 1 can regular coconut milk
- ¼ cup packed, torn basil leaves
- 2 tablespoons chopped, fresh parsley
- Salt and ground black pepper
- Heat all burners of a gas grill on high until fully preheated, about 10 minutes.
- Brush corn with oil and add to grill; cook, turning 2 to 3 times, until spotty brown all over, about 10 minutes.
- Remove from grill. (Can be cooled and refrigerated a couple of days ahead.) Cut kernels from cobs.
- Fry bacon in a Dutch oven or soup kettle until fat has rendered; add onion and sauté until tender, about 5 minutes.
- Add chilies and chili powder; sauté until fragrant, a minute or so.
- Add potatoes, corn, broth, and coconut milk; bring to a simmer.
- Reduce heat to low and continue to simmer, partially covered, until potatoes are tender and flavors blend, 12 to 15 minutes.
- Add basil and parsley; adjust flavorings, including salt and pepper to taste. Let stand a few minutes and serve.
We started with a few slices of smoky bacon, an onion, and some green chilies and chipotle to provide a little heat and flavor. There were a few red potatoes that had been waiting all weekend to find a purpose so we diced those up and threw them in the pot along with the corn. We had a can of coconut milk we thought would blend nicely with the flavors and added that along with some broth, tossing in some chopped herbs to add a little more flavor. We knew the soup would be good, but as we piled into the loaded down the car with our cups of soups, we all took one bite and looked at each other as if to say, “Holy Crap. This is REALLY good.” Though it’s only two slices, the bacon is key. That smokiness combined with the creamy coconut and crunch of the fresh corn kernels marries beautifully in the bowl. We ate what we had and wished we had more. This will be a summer staple until we can no longer get our hands on fresh corn.
Sharon Damelio says
It’s not even 10:40 am and my stomach is already grumbling. I need this in my belly…now! Smoky bacon, smoky grilled corn, smoky chipotle, plus creamy coconut and bright herbs — sounds to die for. Perfect for the end of summer turning to fall moment we are entering (at least up north where you all are!).
Sharon Damelio says
Also…I need whatever plate/bowl you photoed this in! Who does this belong to and why don’t we all have a set?
This looks incredibly delicious!
Pam Anderson says
Maggy is right. This soup is so simple, yet so incredibly flavorful. The recipe is especially simple if you grill the corn when you’re naturally grilling something else. And Sharon, that’s my new pottery I bought at the church sale. It is exquisite. I can’t wait to serve a meal on it next time you’re in PA.
Had some sauteed corn sitting in the fridge leftover from the weekend and was wondering what to do with it…then this recipe come from you….wow it is fabulous…I used some chipotle chili in adobo rather than the powder but other than that stuck to the recipe….delicious, Thank you!
David Anderson says
What have I NOT had this? (Since I adore corn…having grown up in South Dakota, the capital of corn…have I told you all about the Corn Palace in Mitchell, SD? Better than Versailles, really it is).
Love the new look to the site! It also works faster and more smoothly with my browser. Yay!
Thalia @ butter and brioche says
This grilled corn chowder looks divine, I love how the grilled corn is chopped and not blended into a puree like other chowders that I have seen. Thanks for the recipe, It’s definitely one that I will be recreating.