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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 ear(s) corn 4 ears left whole and kernels cut from remaining ears and the |
1 whole(s) oninon peeled and sliced very thick |
1/2 whole(s) red pepper |
1 pound(s) new potatoes halved |
1 1/2 tablespoon(s) olive oil |
pinch(s) salt |
pinch(s) black pepper |
4 slice(s) bacon chopped |
1 teaspoon(s) dried thyme leaves |
1 quart(s) chicken broth |
2 tablespoon(s) chopped fresh cilantro |
Directions:
1. Grilled Corn Chowder with Peppers and Cilantro
2. Brush 4 ears of corn, onion, bell pepper and potatoes with oil and sprinkle with salt and pepper.
3. Puree cut and scraped corn in a blender, about 2 cups.
4. Place vegetables on hot outdoor grill, potatoes cut side down.
5. Cook about 5 minutes for potatoes and about 10 minutes(turning once) for corn, onions, and pepper.
6. Remove vegetables from grill. Chop potatoes and onions, and remove corn from cobs.
7. Meanwhile, fry bacon. Add tyhme and corn puree. Cook until it begins to bubble. Add chicken broth
8. and bring to a boil; add veggies, reduce heat to medium-low
9. and simmer, partially covered, about 5 minutes, adding water if necessary. Stir in cilantro.
10. Short Cut Version
11. Make the following changes
12. Substitute 2 cups frozen corn for 4 whole ears of corn(you will still need the 4 fresh ears for the puree),
13. and cut onions, pepper and potatoes into medium dice. Omit oil and grilling step and simply add onions and
14. peppers to fried bacon and saute until tender. Add potatoes and frozen corn with the chicken broth and simmer
15. until potatoes are tender, 12-15 minutes.
16. Servings: 6-8
17. Per serving for 6: 248 calories, 39g carbs, 9g protein, 8g fat(2g saturated), 9mg cholesterol, 5g fiber,
18. mg sodium
19. Shortcut version:
20. calories, 39g carbs, 9g protein, 4g fat (1g saturated), 9mg cholesterol, 5g fiber, 793 mg sodium
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