While chowder might be considered a fall or winter dish, there is nothing like fresh corn that is slightly charred on the grill to kick it up a notch! Also, you may decide to roast your own red peppers, that’s what I do. This is a great soup using fresh corn, roasted red peppers and bacon.
7 ears fresh corn, husked
3/4 roasted peppers, chopped (be sure to drain well on paper towels)
3 bacon slices, diced
1/2 cup finely chopped onion
2 T butter
3 T flour
4 cups chicken broth
2 cups diced potatoes
2 cups heavy cream
Turn on grill and grill corn (spry with PAM first) until slightly charred but still crisp-tender (about 15 minutes). Place corn in covered container and keep until needed.
Sauté bacon in large dutch oven until just crisp then add butter and onion and sauté until onion is soft and pale about 8-10 minutes. Sprinkle flour and cook 2 minutes stirring constantly.
Gradually add in broth and potatoes. Simmer for 20 minutes or until soft.
Cut corn off cobs then add to broth along with roasted peppers and heavy cream. Season with S&P. Simmer (very low) until slightly thickened – about 15-20 minutes
Tags: bacon, butter, chicken broth, flour, fresh corn, heavy cream, onion, Potatoes, roasted red pepper
