Dinner

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)

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.
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.
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.
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)

Did you know?

Canola can be found in leading pet foods, as it’s rich in vitamins and high in protein and amino acids.

Did you know?

21.2 million acres of canola were grown by more than 43,000 Canadian farmers in 2022.

Directions

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.
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.
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.
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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When you get to know Canadian Canola, you just might fall in love.