Corn is so plentiful this time of year, nice and fresh, and very cheap! You can use half-and-half or milk, depending on your tastes. I choose based on price because I think they both taste great. I’ve eaten a lot of different corn chowder in my life but I like this version for the summer because you get a smoky flavor with the slightly charred corn and pepper. For a finishing touch you can add fresh, snipped basil and a squeeze of lime or add a dollop of sour cream. Crushed tortilla chips would add a nice touch too. And of course if you have your own chicken broth made up, use that instead of canned. I saw corn on the cob for sale at various stores, ranging from 5 for $1 to 2 for $1. I based my pricing on 3 for $1. This cooks in about 30 minutes and came in at approximately $6 for a family of 4. I found this recipe in Better Homes and Gardens with pricing of $6.80 so it will just depend (as always) when and where you buy your ingredients. I try to stay a bit in the middle, not buying the very cheapest or the most expensive, and I never use coupons for my pricing so if you do, you can probably make it for less.
GRILLED CORN CHOWDER
Prep: 25 minutes
Grill: 12 minutes
Cook: 18 minutes
Serves: 4 for approx. $6.00
Ingredients:
- 4 ears fresh corn, husked and silks removed (2 cups)
- 1 poblano pepper, halved and seeded with membranes removed (wear gloves if possible when cutting and seeding peppers)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 1 14-ounce can reduced-sodium chicken broth
- 1 medium potato, peeled and cubed (1 cup)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups half-and-half or milk
- Garnish options: fresh snipped basil and a squeeze of lime, crushed corn chips, sour cream (or whatever you like!)
Directions:
Heat a charcoal or gas grill to medium-high heat. Grill corn and pepper halves, cut sides down, 12 to 16 minutes, or until the pepper is charred and the corn is tender. Remove from grill; wrap pepper in foil. When corn is cool enough to handle, cut kernels from cobs. Remove pepper from foil. Remove charred skin and coarsely chop. Set aside.
In a large saucepan heat oil over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add cumin; cook until fragrant, about 30 seconds. Stir in 1 1/2 cups of the grilled corn kernels, the chicken broth, and potato. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes, stirring occasionally.
In a small bowl combine flour, salt, and pepper. Stir half-and-half or milk into flour mixture until smooth. Gradually stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly; cook and stir 1 minute more. Using an immersion blender, puree mixture until smooth. Top with remaining corn kernels and chopped pepper before serving. Garnish as desired.