Grilled Corn Chowder with Bacon and Chive
In New England one thing we know well is cold harsh winters and one of the ways we deal with this is by making wonderfully thick and rich chowders. Normally this would be with clams or other seafood but equally as loved is corn chowder. One of the things that makes this recipe so special is we use fresh in season picked corn and grill it first for a nice light smoky flavor to our normal corn chowder base. If it isn’t grilling season you could use frozen corn instead of the grilled just take and place it in an oven safe dish and roast it a bit first will give a similar result without the cold weather so don’t feel you have to use the grill in the winter to make this recipe.
I like grilling corn it takes on such a wonderful sweet flavor and really elevates it to something so special from its non-grilled counterpart. If you haven’t tried it before with a few simple steps it really is easier then you think the main key is let it soak in cold water a long time this will allow it to grill without burning up in flames. This is the one step you really do need to take your time with. Other than that it is pretty strait forward you can do it in foil or with the husk on the cob.
Chowders are a long New England tradition coming out of our maritime history and the fact that New England winters are anything but friendly (this one not included) and the making of chowders was a way of combating harsh winters and making use of all the local fresh seafood. Now this recipe is seafood free but the cream base is what makes it a chowder and rich and hard too. This would be more common in the autumn months when the corn is in for harvest the grilling is something I introduced into this classic combination of cream and soup fixings as I think it lends well to the corn and gives it a bit of distinction from other chowders.
- Follow this recipe on our sistter site: Grilled Corn on the Cob
- 9 ears of corn cob, grilled and removed from cob
- Corn from above
- ½ a pound of bacon thick-cut, sliced in ¼-inch strips ¼ cup reserved
- 1 pound Yukon gold potatoes, in ½ inch cubes
- 1 small sweet onion, diced
- ¼ cup bread flour
- 1 tablespoon minced garlic
- 6 cups light cream
- ½ teaspoon thyme
- ½ teaspoon thyme
- ½ teaspoon saga
- ¼ cup fresh parsley, chopped fine
- 4 tablespoons butter
- Salt and fresh ground pepper to taste
- Cheddar cheese, shredded (optional)
- Reserved bacon for garnish from above
- Fresh picked chive, chopped
- Follow the recipe on our sister site at: EasyBarbequeRecipes.com
- In a stock pot bring a large amount of salted water to a boil and pre cook the potatoes until they are still a bit al dente.
- Drain the potatoes in a colander, return to the stock pot and place lid on to retain heat.
- When you are done grilling the corn and it is cool enough to handle using a sharp knife cut the corn from the cob and place in pot with potatoes.
- Mean while place a tablespoon of butter in a deep skillet and melt when melted add the garlic and sweet onion and sauté for about five minutes with a lid on stirring once cook until onion is translucent.
- When cooked transfer to stock pot and replace lid back on and place this on warm setting.
- In the same pan as the onions cook your bacon strips until 90% cooked not crisp still a bit chewy. When done reserve a ¼ cup of the bacon for garnishing and add the rest of the bacon minus grease to the stock pot reserve grease.
- Heat the bacon grease until almost smoking and stir in the flour until lightly toasted, then slowly add in the cream stirring with a whisk continuity avoiding lumps. (Trick if it lumps take a hand blender and blend until smooth.
- Transfer this to the stock pot and stir in the remaining herbs and season with salt and fresh ground pepper.
- Add the remaining butter to the stock pot and bring to a gentle simmer and allow to simmer (not boil) for half an hour or until it thickens. (Hint if you like really thick chowder mix a little corn starch in some cold water and then whisk this into the soup and simmer a bit longer).
- Ladle into individual soup bowls and top with reserved bacon and fresh chopped chive and optionally with the cheddar cheese if using.
Ah chowder a love word to a New England girl like me. It is so part of the region very much like fried chicken down south or fajitas in Texas. Many areas have local dishes that we associate with them don’t believe me? What comes to mind when I mention Maryland – Crab cakes of course. And what about Louisiana I’m sure your all think Creole or Cajon if not I’m not sure where you’re at plus all the lovely dishes of the southwestern part of the country to mention just a few.
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