Grilled Corn Chowder

There is a way that nature speaks, that land speaks.  Most of the time we are simply not patient enough, quiet enough to pay attention to the story.  ~Linda Hogan

The following recipe was an experiment. It comes from BHG July 2013  called Grilled Corn Chowder.  I have made corn chowder before using frozen corn and wondered if the taste would be altered that much by using grilled corn on the cob. I decided to use the method I wrote about in May. I soaked the corn husks in water for one hour and then placed husks on the grill for 20 minutes turning once. 

After grilling the corn I enlisted the help of my "chief food taster."  He placed each ear of corn in the center of the opening of an angel food pan  and cut downward with a sawing motion so the kernels fall into the pan. It really is a slick way to cut the corn off the cob.

Summery Grilled Corn Chowder

serves 4 adapted from BHG

Cook's notes: I found that grilling corn versus using canned corn or frozen corn does not alter the taste significantly. The recipe called for 1 tsp. cumin but it's a spice with a kick so I started out small with 1/2 tsp. This is an economical recipe to make and easy to put together. The soup tastes even better the second day after the flavors have had a chance to to meld. The soup does thicken overnight (potato absorbs liquid) so thin out with a little milk or more chicken broth.  

Ingredients:

• 4 ears fresh sweet corn to yield 2 cups corn kernels or use frozen corn thawed(you will reserve 1/4 cup
• 1/2 cup green pepper sliced
• 2 TB olive oil
• 1 medium onion chopped 
• 2 cloves of garlic minced
• 1/2 tsp. cumin
• 1- 14 oz. can chicken broth reduced sodium
• 1 medium potato peeled and cubed
• 3/4 cup diced carrots
• 2 TB. flour
• 1-1/2 cups half and half
• 3/4 cup cheddar cheese
• 1 tsp. parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions:

• In a saucepan bring to boil water add in potato and carrots-reduce heat and simmer about 15 minutes till softened and drain water 
• In a large saucepan add olive oil, heat and then add onions and garlic 
• Saute onions and garlic 4 minutes and then add cumin cook 30 seconds more
• Add in 1-3/4 cups corn kernels, the chicken broth, parsley, cooked potato  and carrots
• Bring to boil, reduce heat and simmer 15 minutes 
• In a small bowl whisk flour into half and half, add salt and pepper then stir into chicken broth mixture 
• Add 3/4 cup shredded Cheddar cheese to the mixture and cook on low heat till slightly thickened 
• Add soup mixture to blender, mix well then pour back into saucepan, cook on low heat  till thickened
• To serve add reserved 1/4 cup corn kernels on top of soup and add green pepper rings