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Grilled Corn Chowder |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilled Corn Chowder recipe on the web!!U.S.A. Special Equipment: 1 cup wood chips, soaked for 1 hour in cold water to cover and drained If you like a smoky flavor and you like chowder, 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. _ ear corn, shucked _ onion, medium sized, peeled and quartered (but the root ends left on) _ green bell pepper or poblano chile _ red bell pepper, medium sized _ tbs olive oil or melted butter, or more as needed Salt and freshly ground black pepper, to taste _ potatoes, all-purpose, peeled and cut into 1/4-inch dice _ tbs flour, all-purpose ___ tsp thyme leaves, fresh or 1/4 tespoon dried _ c chicken stock, homemade or vegetable stock or low-sodium canned broth _ bay leaf ___ c cream, heavy or half-and-half _ tbs parsley, chopped fresh Italian (flat-leaf), for garnish (optional) 1. If using a gas grill: Place the chips in the smoker box. Preheat the grill, gas or charcoal, to high. 2. When ready to cook, if using charcoal, toss the wood chips on the coals. For both methods: Brush the corn, onion, and peppers with a little oil and season with salt and pepper. Arrange the vegetables on the hot grate and grill, turning with tongs, until nicely charred on all sides, 16 to 20 minutes for the bell peppers, 10 to 12 minutes for the onion quarters, and 8 to 12 minutes for the corn. As they cook, baste the vegetables with additional oil and sprinkle with salt and pepper, removing the vegetables as they are done to a platter to cool. 3. Cut the corn kernels off the cobs and place in a large saucepan. Using a paring knife, scrape the charred skins off the peppers and onions (don’t worry about removing every last bit). Stem and seed the peppers and cut into 1/4-inch dice; cut the onion quarters into thin crosswise slices, discarding the roots. Add the peppers and onion to the corn in the saucepan. 4. Stir the diced potatoes, flour, and thyme into the vegetables and cook the mixture over medium-high heat for 2 minutes, stirring frequently to prevent burning. Add the stock and bay leaf and bring to a boil, then reduce the heat to low and cook, uncovered, at a gentle simmer until the potatoes are cooked, 8 to 10 minutes. Stir in the cream and cook for 2 minutes longer. Season with salt and pepper and remove from the heat. Remove and discard the bay leaf. 5. Spoon the chowder into bowls, sprinkle with the parsley (if using), and serve immediately. Serves 4 to 6 as a first course Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vietnamese Beef Jerky / Thit Bo Kho Indonesian Beef and Coconut Sates / Sate' Lalat Pastrami Grilled in Grape Leaves Dutch West Indian Chicken Kebabs / Boka Dushi Silver Paper Chicken Siagon Garlic-Lemongrass Wings Star Anise Wings Australian Beer-Barbecued Wings I Spicy Chile Wings Hong Kong Honey-Glazed Wings Grilled Chicken Wings With Hong Kong Spices / Shek O Wings Eat It and Beat It Wings Grilled Shrimp Dim Sum Shrimp Mousse on Sugarcane Grilled Snails / Escargots Grilles Grilled Eggplant Dip / Choka Dip Persian Eggplant Dip With Walnuts Middle Eastern Eggplant Puree With Tahini / Baba Ganooj Yogurt-Cucumber Salad With Mint / Cacik Grilled Provolone / Provolone Asado Grilled Quesadillas Flame-Roasted Tomatoes Goat Cheese Grilled in Grape Leaves Bacon Grilled Prunes Pancetta Grilled Figs Grilled Eggs With Vietnamese Seasonings Quail Egg Sates / Sate' Telor Fire-Charred Tomato Soup Grilled Corn Chowder Grileld Gazpacho |
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