Spicy Grilled Corn Chowder

Spicy Grilled Corn Chowder

Spicy Grilled Corn Chowder

45 minutes

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Details
  • Servings:   6
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   12 Points
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Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • Ancho chili powder
  • Cayenne pepper to taste
  • 2 ribs celery, diced
  • 1/2 cup cream
  • 6 ears of corn, shucked
  • 3 cloves garlic finely chopped
  • 1 green bell pepper
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup milk
  • 2 tablespoons olive oil
  • 3 potatoes, peeled and diced
  • 1 red bell pepper
  • 1 medium red onion, sliced into 4 thick slices
  • 4 scallions, minced
  • 3 cups chicken or vegetable stock
Instructions

Heat up your grill. It's time to grill some vegetables.

Brush the onion slices, bell peppers, and corn cobs with olive oil.

Place on the grill and char over high heat for 3-5 minutes.

Remove from the heat and chop up the onions and peppers.

Cut the kernels off the cob (save the cob).In a large stock pot placed on the grill or on a stove, heat a tablespoon of olive oil.

Add the onions, bell peppers, garlic, and celery.

Saute for 2-3 minutes.

Add the potatoes, corn cobs, and stock. Bring up to a simmer. Season with salt and pepper.

Add the milk and cream. Simmer over low heat for 15 minutes (watch your heat on the grill).

Remove the corn cobs.

Add the corn kernels and spices. Simmer for 10 more minutes.Adjust seasonings.

Garnish with the scallions.

Serve with crusty bread.

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