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

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
Vegetarian
Soup

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

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Grilled Corn Chowder

U.S.A.

Ingredients

Method

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