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Recipe Detail Page
Grilled Corn & Pepper Chowder
Autumn 2011
Grilling the corn and the peppers adds a depth of flavour to this simple chowder. If fresh corn on the cob is not available, substitute 6 cups (1.5 L) frozen corn, thawed and drained. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. You can broil the peppers, too, if that’s more convenient. If you can’t find poblano peppers, substitute 2 cubanelle peppers and 1 jalapeño pepper. To dress this soup up a little more, garnish each bowl with sautéed shrimp seasoned with fresh lime juice.
12 cobs of corn, shucked
1 tbsp (15 mL) vegetable oil
2 sweet red peppers
2 poblano peppers
2 tbsp (30 mL) butter
2 onions, chopped
3 cloves garlic, minced
6 medium Yukon Gold potatoes, peeled and diced
6 cups (1.5 L) homemade or low-sodium vegetable stock
2 cups (500 mL) 35% or 18% cream
Salt and freshly ground pepper
¼ cup (60 mL) chopped fresh basil
1 Preheat barbecue to medium.
2 Brush corn with oil and grill, turning often, for about 8 minutes or until tender and brown. Set aside.
3 Increase barbecue to medium-high. Grill red peppers and poblano peppers, turning often, for 10 to 15 minutes or until charred on all sides and tender. Place in a bowl, cover and set aside until cool enough to handle.
4 Melt butter over medium heat in a large pot. Sauté onions for about 5 minutes or until tender and just starting to turn golden. Add garlic and sauté for 2 minutes or until onions are golden. Add potatoes and stock and bring to a boil over high heat. Cover, leaving lid slightly ajar, reduce heat and boil gently for 10 to 15 minutes or until potatoes are soft.
5 Meanwhile, cut corn kernels off the cob with a serrated knife into a bowl. Peel peppers and discard skins, seeds, core and juices. Finely chop peppers; set aside.
6 Use an immersion blender in the pot to purée for 5 to 10 seconds or until about one-quarter of the vegetables are smooth (or transfer about one-quarter of the vegetables and some of the liquid to a blender purée, then add back to pot). Stir in corn and peppers and bring to a simmer over medium heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until flavours are blended.
7 Just before serving, stir in cream and heat, stirring often, until steaming (do not let boil). Season to taste with salt and pepper, and stir in basil.
Serves 8 to 10
