Grilled Summer Corn-And-Chipotle Chowdah Recipe

Name: Grilled Summer Corn-And-Chipotle Chowdah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears corn; drizzle extra virgin olive oil (EVOO); 4 slices smoked bacon, finely chopped; 1 large onion, finely chopped; 2 yellow-fleshed potatoes, such as Yukon gold, cut into small cubes; 2 celery ribs, from the heart with leafy tops finely chopped; 2 large garlic cloves, finely chopped; 1 bay leaf; 2 tablespoons fresh thyme; salt and pepper; 2 canned chipotle chiles in adobo; 4 cups vegetable broth or 4 cups chicken broth; 2 cups heavy cream; lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish

Servings: persons

6 ears corn
drizzle extra virgin olive oil (EVOO)
4 slices smoked bacon, finely chopped
1 large onion, finely chopped
2 yellow-fleshed potatoes, such as Yukon gold, cut into small cubes
2 celery ribs, from the heart with leafy tops finely chopped
2 large garlic cloves, finely chopped
1 bay leaf
2 tablespoons fresh thyme
salt and pepper
2 canned chipotle chiles in adobo
4 cups vegetable broth or 4 cups chicken broth
2 cups heavy cream
lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish

1
Pre-heat a grill or broiler.
2
Grill or broil the ears of corn until charred, 7-8 minutes (cover the grill to give the corn a smoky flavor).
3
Scrape the kernels from the cob.
4
While the corn is charring, in a soup pot, heat a drizzle of EVOO over medium-high heat.
5
Add the bacon and cook until crisp, 3-5 minutes.
6
Using a slotted spoon, transfer the bacon to a plate.
7
Add the onion, potatoes, celery and garlic to the pot.
8
Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.
9
Using a food processor, puree the chipotle chiles.
10
Stir into the vegetables, then stir in the broth and bring to a boil.
11
Lower the heat and keep warm.
12
Rinse the food processor bowl.
13
Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree.
14
Pour the mixture into the remaining soup and lower the heat to a simmer.
15
Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes.
16
Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

1224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ears corn, drizzle extra virgin olive oil (EVOO), 4 slices smoked bacon, finely chopped, 1 large onion, finely chopped, and more.

Yes, Grilled Summer Corn-And-Chipotle Chowdah falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Summer Corn-And-Chipotle Chowdah

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