Grilled Corn Chowder

Name: Grilled Corn Chowder
Yield: Serves 4 to 6 as a First Course
Cuisine: United States
Ingredients: ¾ cup heavy cream or half-and-half; 2 tablespoons chopped fresh flat-leaf parsley (optional), for garnish; 2 tablespoons olive oil or melted butter, or more as needed; 1 medium-size red (bell) pepper; 1 medium-size onion, peeled and quartered (leave the root end on); 4 cups homemade chicken or vegetable stock or canned low-sodium broth; 1 medium-size green bell pepper or poblano pepper; 2 tablespoons all-purpose flour; 1 bay leaf; Salt and freshly ground black pepper; 3 ears of corn, shucked; 2 medium-size all-purpose potatoes, peeled and cut into ¼-inch dice; ½ teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme

U.S.A.

Preparation info

Serves
4 to 6
as a First Course

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

If you like a smoky flavor and you like chowder, then you’ll love this grilled corn chowder—especially if you grill the corn with wood chips. The open flame seems to intensify the sweetness of all the vegetables.

Ingredients

3 ears of corn, shucked
1 medium-size onion, peeled and quartered (leave the root end on)
1

Americas
United States
Soup
Vegetarian

Method

Set up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box.
When ready to cook, if using charcoal, toss the wood chips on the coals. Brush the corn, onion, and bell peppers with a little olive oil and season with salt and black pepper to taste. Arrange the vegetables on the hot grate and grill, turning