Saturday, September 10, 2011

Grilled vegetable corn chowder - This was really nice on these first few cold days.

Okay....so I've been gone a couple of weeks.  I have been fighting allergies, and sinus problems as well as returning to college to complete a nursing degree.  I've been busy to say the least.  Our basket this week was kind basic, but I was able to make a nice soup with some of it as well as some corn we had frozen from earlier baskets.  I wish I had a good photo, but alas...my wife left our home camera at my parents house. 

Grilled vegetable corn chowder
4 oz.  diced ham
4 ears corn on the cob
2 cups corn cut off the cob
1 red pepper
1/2 yellow onion
2 carrots
1 1/2 cups new potatos diced
1 qt.  chicken stock
1 cup white wine
1/4 tsp dried thyme
1/4 cup fresh cilantro
1/2 cup half and half (optional)
Salt and Pepper

     The first thing you want to do it fire up your grill and char the 4 ears of corn, the red pepper, the onion and the carrots.    Just put them over high heat so that they get a little char on them.  Don't worry if they are not cooked through.  Set them aside to cool.  
     Put your 2 cups of corn that is off the cob into a blender with some of the chicken stock, and puree it until it is as smooth as you can get it.  Set it aside.
     In a large stockput add a bit of olive oil and then your ham.  Cook until browned. Next add your grilled and diced up onion, pepper, and carrot in  a little olive oil and give a quick stir over medium heat.  Then add the grilled corn (after you have cut it off the cob of course!), followed by the white wine.   Bring this to a simmer and add the pureed corn and all of your chicken stock. Once this has returned to a simmer, add your potatos and some of your cilantro, Thyme, salt and pepper and cook until the potatos are tender.  This should look like a creamy soup without the cream.  I went ahead and added a bit of half and half just to make it a bit creamier, but you could easily leave that out.  Add a bit of cilantro to your bowl when you serve this.  It is fantastic.  I think this would also be great using butternut squash instead of potatoes. 

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