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Grilled Corn Chowder is a hearty and rich dish. It is full of chunks of potato and crispy sweet corn. Don’t be fooled, this is not a bland dish. The poblano peppers give this chowder a bit of heat and spice.
I know we are still experiencing hot summer summer days and you may wonder why I am sharing a chowder recipe with you. Here are three reasons: corn is in season right now (very inexpensive), this recipe doesn’t take long to make, and it taste great!
When I see corn on sale, the last time I purchased some I got 10 ears for $5.00, I head out to the grill and get the corn nice and charred and then freeze it. I use an upside down angel food cake pan to cut the kernels off. Just stick the cob in the hole and slice the corn off. Most of it falls in the cake pan and not all over the counter. Since the corn is already cooked, just bag it in a freezer bag, squeeze the air out, label it and you are done. It is so nice to be able to eat fresh grilled corn in the winter.
The char on the corn gives dishes a little extra taste that I just can’t describe. Just trust me, it is good.
While you have the corn on the grill, grab your Poblano peppers and get them on the grill also. You want to get a nice black look to them. You will be able to hear the skin pop and smell an earthy smell while they are cooking. That is a smell that brings back so many great memories for me. I lived in El Paso, Texas and Las Cruces, New Mexico for many years. The land that borders the Rio Grande is rich and fertile and is the perfect place to grow green chilies. Grocery stores would have large round baskets that stood over a flame standing in front of their stores. People would buy gunny sacks full of peppers, give them to the attendant outside and he would roast them. You could smell the peppers charring as soon as you walked in the store. I miss that smell.
Turn the peppers on the grill so they get pretty black on all sides. Bring them inside and place them in a zip top plastic bag. Let them sit in there for about 10 or 20 minutes and then pull of the membrane. It won’t be hard to do.
- 4 ears fresh sweet corn, husks and silks removed
- 1 fresh poblano chile pepper, have, seeded, and membranes removed*
- 1/2 cup chopped onion
- 2 cloves of garlic, minced
- 2 Tablespoons olive oil
- 1 teaspoon ground cumin
- 1 14.5 ounce can chicken broth or vegetable broth
- 1 cup cubed, peeled potato
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups half and half or milk
- Grill corn and pepper halves, covered, over medium-high heat 12 to 16 minutes or until corn is tender and pepper is charred, turning once. Remove from grill; place pepper in a plastic bag and let it sweat. When corn is cool enough to touch, cut kernels from cob. Peel charred skin from pepper and chop.
- In a large saucepan cook onion and garlic in the olive oil. Cook for about 5 minutes or until tender. Ad cumin; cook and stir 30 seconds. Stir in 1/2 cups of the grilled corn, the broth and potato. Bring to a boil and reduce heat. Simmer, covered, for 10 to 15 minutes, stirring occasionally.
- In a small bowl combine the flour, slat, and pepper. Stir in half-and-half and mix until smooth. Gradually stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute until smooth. Using an immersion blender, blend mixture until smooth. You can leave some chunks in it if you prefer. Serve in bowls topped with remaining grilled corn and poblano peppers.
Even though it is warm outside, you will want to make this Grilled Corn Chowder. It is rich and full of flavor, easy to make, corn is in season and I promise, your family will love it.
Here are a few other easy recipes you may enjoy:
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