Grilled Corn Chowder

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 332, total fat 21 G., saturated fats 10 G., proteins 6 G., carbohydrates 34 G., fiber 5 G., cholesterol 51 mg, sodium 903 mg, sugar 7 G.

Grilled corn, bell peppers, and green onions form the base of this hearty summer chowder. Serve with a toasted, crusty baguette or country bread for a complete vegetarian meal packed with flavor. Leftovers can be refrigerated for a few days for a quick midweek lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ears of corn, shelled
1 small red bell pepper, peeled and quartered
1 bunch of green onions (6-7 feathers), trimmed roots
Extra-virgin olive oil, for greasing
2 tablespoons unsalted butter
450 g new potatoes, cut into 1 cm pieces.
2 stalks celery, chopped
3 tbsp. flour
2 teaspoons fresh thyme leaves
0.5 tsp smoked paprika
4 cups vegetable or low-salt chicken broth
3/4 cup heavy cream
1/4 cup fresh parsley leaves, chopped
Hot sauce, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, potato, sweet pepper, green onions, cream, celery, thyme, paprika

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Lightly brush the corn, bell peppers, and green onions with olive oil. Season with salt and black pepper. Grill, turning as needed, until the vegetables are tender, 8-10 minutes for the corn, about 6 minutes for the bell peppers, and 2-3 minutes for the green onions. Let cool.
Cut the corn kernels off the cobs and place them in a medium bowl. Finely chop the bell pepper. Finely chop the green onion, separating the white parts from the green ones.

In a medium saucepan over medium heat, melt the butter. Add the white part of the green onion, potatoes, and celery. Cook, stirring occasionally, until the celery is tender, 3-4 minutes.
Sprinkle with flour, thyme, paprika, 1 teaspoon salt, and black pepper. Stir until the vegetables are evenly coated, about 1 minute. Add the broth and 1 cup water and stir. Bring to a boil, reduce heat, and simmer until the potatoes are almost tender, 8 to 10 minutes.
Add the corn, peppers, and cream and bring back to a simmer. Cook until the soup thickens and the vegetables are tender, 8-10 minutes. Season with salt and pepper to taste. Add the green onions and parsley. Serve with hot sauce, if using.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Simple and quick recipes / Quick main courses / Summer dishes / Dinner / Grilled vegetables and fruits / Soups / Vegetable soups / / Food Network - recipes / American cuisine