Summertime corn chowder, with grilled corn
August 6, 2012 § 6 Comments
So…what do you do with leftover grilled corn? You make chowder! I told you that we’ve been on a bit of a grilling frenzy lately. I made too much grilled corn recently, but figured that I’d come up with something to do with it. I usually associate chowder with seafood, but this “chowder” has no seafood at all. Instead, it has corn, potatoes, and bacon. It doesn’t sound very exciting, but it’s actually quite fabulous…assuming you can get over having soup in the middle of summer.
4 slices bacon, chopped
4 small red potatoes, unpeeled and cubed
1 ear corn, cooked on the grill, and then kernels removed with a knife
4 cloves garlic, minced
2/3 cup white wine
3 cups chicken broth
1 chicken breast, cooked and chopped (bone and skin removed)
pinch red pepper
Freshly ground pepper
1/2 teaspoon Herbs de Provence
1 1/2 cups milk or cream
green onion, chopped (optional)
grated cheese (optional)
Cook the bacon in a medium-sized pot. Remove the bacon, leaving the fat in the pan. Add the potatoes, and cook for about 8 minutes, stirring occasionally. Remove fat from pan. Stir in the corn and garlic, cooking until the corn kernels are lightly colored, about 2-minutes. Add the white wine and chicken broth, whisking up the bits of corn and garlic sticking to the bottom of the pan. Reduce heat to low, and cook and stir for about 5-10 minutes. Add the chopped chicken, red pepper, Herbs de Provence, and the milk. Cook for 4-5 minutes, until chicken is heated through (do not allow mixture to boil).
Pour into bowls, and garnish with the bacon, green onion (optional), and grated cheese (optional).