Grilled Corn Chowder
A smoky, creamy chowder featuring grilled corn, jalapeños, red bell pepper, and onion, thickened with potatoes for a comforting, hearty soup.
Ingredients
- 4 ears fresh corn husked
- 1 jalapeño halved and seeded
- 1 red bell pepper halved and seeded
- 1 small white onion halved
- 2 tbsp olive oil
- salt and pepper to taste
- 2 tbsp butter
- 2 cloves garlic minced
- 2 medium russet potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush 4 ears fresh corn, 1 jalapeño, 1 red bell pepper and 1 small white onion with 2 tbsp olive oil and season lightly with salt and pepper.4 ears fresh corn, 1 jalapeño, 1 red bell pepper, 1 small white onion, 2 tbsp olive oil
- Grill corn until charred in spots, about 10 minutes, turning occasionally. Grill jalapeño, bell pepper, and onion until softened and lightly charred, about 6–8 minutes.
- Remove from grill and allow to cool slightly. Cut kernels off corn cobs, dice jalapeño, red bell pepper, and onion. Set aside.
- In a large pot, melt 2 tbsp butter over medium heat. Add 2 cloves garlic and cook 1 minute until fragrant.2 tbsp butter, 2 cloves garlic
- Add diced 2 medium russet potatoes and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–12 minutes. Use an immersion blender to partially blend the potatoes, leaving some chunks for texture.2 medium russet potatoes, 4 cups chicken broth
- Stir in grilled corn, jalapeño, bell pepper, and onion. Add 1 cup heavy cream and 1 tsp smoked paprika.1 cup heavy cream, 1 tsp smoked paprika
- Simmer for another 20-25 minutes to meld flavors. Taste and adjust seasoning with salt and pepper.salt and pepper
- Ladle chowder into bowls and serve warm.