Smoky Corn Chowder recipe

Smoky Corn Chowder

Using grilled corn along with a variety of fall vegetables gives this recipe an unmistakable end-of-summer feel. Out of season, this soup can be made with frozen corn.

Prep Time

Servings

4 medium cobs of corn (4)

2 Tbsp canola oil (30 mL)

1 medium onion, diced (1)

1 medium carrot, diced (1)

1 celery stalk, diced (1)

1 red pepper, diced (1)

1/2 jalapeño pepper, seeded and minced (1/2)

2 cloves garlic, minced (2)

1/4 tsp salt (1 mL)

1/2 tsp pepper (2 mL)

1 medium yellow potato, diced (1)

4 cups sodium-reduced vegetable broth (1 L)

3 cups whole milk, divided (750 mL)

1/4 cup all-purpose flour (60 mL)

1 cup grated extra old cheddar cheese, optional (250 mL)

  1. Preheat a grill to medium-high heat. Place corn directly on grill, and using tongs, rotate
    every 30 seconds to 1 minute until all sides have an even number of charred kernels,
    about 5 minutes. Cool slightly, cut kernels off cob and set aside.
  2. In a large heavy-bottomed soup pot, heat 2 Tbsp (30 mL) canola oil over medium- high heat. Add
    onion, carrot and celery, and sauté, until slightly soft, 3 to 4 minutes. Add red pepper,
    jalapeño, garlic, salt and pepper, and sauté, for another 2 to 3 minutes.
  3. Add potato, broth, 2 1/2 cups of milk and reserved corn. Bring to a simmer and heat for
    about 10 minutes until potatoes are just cooked through.
  4. In a small dish, whisk remaining 1/2 cup of milk with the flour. Pour into soup pot and
    simmer until soup has thickened, about 2 minutes. Remove from heat and serve.
    Garnish with grated cheese, optional.

Ingredients

4 medium cobs of corn (4)

2 Tbsp canola oil (30 mL)

1 medium onion, diced (1)

1 medium carrot, diced (1)

1 celery stalk, diced (1)

1 red pepper, diced (1)

1/2 jalapeño pepper, seeded and minced (1/2)

2 cloves garlic, minced (2)

1/4 tsp salt (1 mL)

1/2 tsp pepper (2 mL)

1 medium yellow potato, diced (1)

4 cups sodium-reduced vegetable broth (1 L)

3 cups whole milk, divided (750 mL)

1/4 cup all-purpose flour (60 mL)

1 cup grated extra old cheddar cheese, optional (250 mL)

Directions

  1. Preheat a grill to medium-high heat. Place corn directly on grill, and using tongs, rotate
    every 30 seconds to 1 minute until all sides have an even number of charred kernels,
    about 5 minutes. Cool slightly, cut kernels off cob and set aside.
  2. In a large heavy-bottomed soup pot, heat 2 Tbsp (30 mL) canola oil over medium- high heat. Add
    onion, carrot and celery, and sauté, until slightly soft, 3 to 4 minutes. Add red pepper,
    jalapeño, garlic, salt and pepper, and sauté, for another 2 to 3 minutes.
  3. Add potato, broth, 2 1/2 cups of milk and reserved corn. Bring to a simmer and heat for
    about 10 minutes until potatoes are just cooked through.
  4. In a small dish, whisk remaining 1/2 cup of milk with the flour. Pour into soup pot and
    simmer until soup has thickened, about 2 minutes. Remove from heat and serve.
    Garnish with grated cheese, optional.

Nutritional Analysis

Calories

296

Total Fat

10.3 g

Saturated Fat

3 g

Cholesterol

13 mg

Sodium

273 mg

Carbohydrates

32.3 g

Fiber

4 g

Protein

8.5 g

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