334 kcalSpicy Grilled Corn Chowder
55 min serves 6
VegetarianGluten-Free
8gprotein47gcarbs15gfat
Ingredients
- •ancho chili powder
- •cayenne pepper
- •2 ribs celery
- •½ cup cream
- •6 ears of corn
- •3 cloves garlic
- •2 bell peppers
- •kosher salt and pepper
- •1 cup milk
- •2 tablespoons olive oil
- •3 potatoes
- •1 medium onion
- •4 scallions
- •3 cups vegetable stock
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com