Spicy Grilled Corn Chowder

Grill the vegetables until charred, approximately 3 to 5 minutes. Remove from the grill, chop the onions and peppers, and cut the corn kernels from the cobs, reserving the cobs.

Ingredients

1 piece of Onion

2½ mL of Bell Peppers

15 mL of Corn

15 mL of Corn Kernels

2½ mL of Salt And Pepper

60 mL of Green Onions

Equipment

Chefs Knife

Cutting Board

Grill

In a large stock pot over medium heat, add a tablespoon of olive oil. Sauté the chopped onions, bell peppers, minced garlic, and celery for 2 to 3 minutes.

Ingredients

1 piece of Onion

2½ mL of Bell Peppers

15 mL of Olive Oil

2½ mL of Salt And Pepper

1 piece of Green Onions

2 cloves of Garlic

2 pieces of Celery

950 mL of Stock

Equipment

Stock Pot

Wooden Spoon

Add the potatoes, reserved corn cobs, and stock to the pot. Bring the mixture to a gentle simmer and season with salt and pepper.

Ingredients

15 mL of Corn

15 mL of Corn Kernels

2½ mL of Salt And Pepper

240 mL of Stock

475 mL of Potatoes

Equipment

Stock Pot

Stir in the milk and heavy cream. Simmer over low heat for 15 minutes.

Ingredients

240 mL of Milk

120 mL of Heavy Cream

Equipment

Stock Pot

Remove the corn cobs from the pot. Stir in the grilled corn kernels and spice blend. Simmer for an additional 10 minutes.

Ingredients

15 mL of Corn

15 mL of Corn Kernels

5 mL of Spice Blend

Equipment

Slotted Spoon

Stock Pot

Adjust seasonings to taste, garnish with sliced green onions, and serve hot with crusty bread.

Ingredients

1 piece of Onion

1 piece of Green Onions

1 piece of Crusty Bread

Equipment

Ladle