Serves: 4
Total Calories: 302

3 ears corn, shucked
1 onion, medium sized, peeled and quartered (but the root ends left on)
1 green bell pepper or poblano chile
1 red bell pepper, medium sized
2 tablespoons olive oil or melted butter, or more as needed
salt and freshly ground black pepper, to taste
2 potatoes, all-purpose, peeled and cut into 1/4-inch dice
2 tablespoons flour, all-purpose
1/2 teaspoon thyme leaves, fresh or 1/4 tespoon dried
4 cups chicken stock, homemade or vegetable stock or low-sodium canned broth
1 bay leaf
3/4 cup cream, heavy or half-and-half
2 tablespoons 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

Nutritional Facts:

Serves: 4
Total Calories: 302
Calories from Fat: 205

More Recipes from the The Barbecue Bible Cookbook:
Australian Beer-Barbecued Wings I
Bacon Grilled Prunes
Dutch West Indian Chicken Kebabs / Boka Dushi
Eat It and Beat It Wings
Fire-Charred Tomato Soup
Flame-Roasted Tomatoes
Goat Cheese Grilled in Grape Leaves
Grileld Gazpacho
Grilled Chicken Wings With Hong Kong Spices / Shek O Wings
Grilled Corn Chowder
Grilled Eggplant Dip / Choka Dip
Grilled Eggs With Vietnamese Seasonings
Grilled Provolone / Provolone Asado
Grilled Quesadillas
Grilled Shrimp Dim Sum
Grilled Snails / Escargots Grilles
Hong Kong Honey-Glazed Wings
Indonesian Beef and Coconut Sates / Sate' Lalat
Middle Eastern Eggplant Puree With Tahini / Baba Ganooj
Pancetta Grilled Figs
Pastrami Grilled in Grape Leaves
Persian Eggplant Dip With Walnuts
Quail Egg Sates / Sate' Telor
Shrimp Mousse on Sugarcane
Siagon Garlic-Lemongrass Wings
Silver Paper Chicken
Spicy Chile Wings
Star Anise Wings
Vietnamese Beef Jerky / Thit Bo Kho
Vietnamese Grilled Beef and Basil Rolls
Yogurt-Cucumber Salad With Mint / Cacik