Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Corn Chowder
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 329
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 44 mg
- Sodium
- 903 mg
Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you’ve got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 329
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 44 mg
- Sodium
- 903 mg
Ingredients
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Directions
- Prepare a grill for medium heat.
- Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
- Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
- Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
- Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
- Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.
