Grilled Corn and Bacon Chowder
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 6 servings
To make the grilled corn, preheat the grill. Shuck ears fresh corn and place on grill. Cook 15 to 20 minutes, turning until corn has dark, carmelized spots.
Ingredients
- Chowder ingredients:
- 6-- ears corn, grilled and cooled
- 4cups water
- 5slices bacon, diced
- 1/2small onion, chopped
- 2-- garlic cloves, chopped
- 1/4cup all-purpose flour
- 1-- (2-ounce) jar diced pimento
- 1/2cup half-and-half
- 1/2teaspoon kosher salt
- 1/4teaspoon black pepper
Instructions
- Using a sharp knife, stand each ear of grilled corn upright and cut off kernels. Reserve kernels (about 4 1/2 cups) in a bowl and set aside. Cut cobs in half crosswise and place in a heavy saucepan. Cover with 4 cups of water and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
- Saute bacon in a Dutch oven until browned. Add onion, and garlic; cook 10 minutes. Add flour; stir well. Cook 1 minute. Add corn stock; whisk well. Bring to a boil, reduce heat and simmer 10 minutes. Add corn, pimentos, half-and-half, salt, pepper and thyme; heat through. Serves 6.
Recipe by Deborah Krasner.
Nutritional Info *per serving
- Calories 180
- Fat 6g
- Cholesterol 15mg
- Sodium 380mg
- Carbohydrate 28g
- Fiber 4g
- Sugars 5g
- Protein 8g
