Grilled Corn Chowder
To me, nothing says summer like corn
Varied in texture and intensely corny, this chowda will have ya coming back for more
Ingredients
3-4 ears corn, grilled and cooled
About 10 multi colored fingerling potatoes (non multi-colored is ok)
2 jalapeños
1 poblano pepper
1 clove garlic
1/2 sweet or yellow onion
1 tbsp smoked paprika
2 tbsp heavy cream (if you want to keep this recipe vegan, you could sub for your favorite non-dairy creamer! sounds weird, but its’s not that much so it would work)
1 tbsp cornstarch
Instructions
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Rub your ears of corn down with a little oil and grill them over a hot grill, rotating every minute or so until you have a good char on them. Not all kernels completely black, just a good solid char. If you don’t have access to a grill, you can place them on a dry, searing hot pan on the stovetop, just takes a little longer. Set aside to cool.
Chop your onion, potatoes, all 3 peppers, and garlic, and dump all of it into a dutch oven or heavy pot with a few tablespoons of oil, the smoked paprika, and a big pinch of salt. Bring pot to a low-medium heat. Cook uncovered, stirring occasionally, for about 5 minutes, then covered for another 10-15 minutes.
While that’s working, cut all corn off of the cobs. I like to place the cob in a bowl then slice down with a sharp knife so the kernels don’t bounce all over your kitchen.
Place the cobs in a separate pot and cover them with water (about 2 cups) and bring to low-medium heat. I like to capture all possible corn flavor for this chowder, so we’re making like a corn stock here. Using your wooden spoon or spatula, scrape the cobs into the water, extracting all those yummy bits of kernel and corn liquor from each little pod. This is a small labor of love. Let naked cobs simmer in the pot of water.
After that has reduced a little bit and the dutch oven of veggies have softened slightly –about 15 minutes– remove and discard the cobs and pour the liquid into the veggie pot. You don’t have to strain it, but kind of look out for any pieces of corn silk or not yummy looking bits and try to avoid those making it into the chowder.
Stir everything together. Whisk up your slurry of cornstarch and cream. Once you’re simmering, pour in the slurry and stir to combine. Simmer another few minutes until the liquid of the stew coats your spoon.
