MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Corn Chowder
Categories: Vegetables, Chilies, Potatoes, Dairy, Herbs
Yield: 4 Servings

4 Ears fresh sweet corn;
- husked, silks removed
1 Poblano chile, halved,
- seeded, membrances removed
1 md Onion; chopped
2 cl Garlic; minced
1 tb Olive oil
1 ts Ground cumin
14 1/2 oz Can chicken broth
1 md Potato; peeled, cubed
2 tb All-purpose flour
1/2 ts Salt
1/4 ts Ground black pepper
1 1/2 c Half & half or milk
Fresh snipped basil; opt
Lime wedges; opt

Heat a charcoal or gas grill to medium-heat. Grill corn
and pepper halves, cut-side-down, over medium-high heat
for 12 to 16 minutes more or until pepper is charred and
corn is tender. Remove from heat; wrap pepper in foil.
When corn is cool enough to handle, cut kernels from cob.
Remove charred skin from pepper and chop. Set aside.

In a large saucepan heat oil over medium heat. Add onion
and garlic. Cook until tender, about 5 minutes. Add
cumin; cook until fragrant, about 30 seconds. Stir in 1
1/2 cups of the grilled corn, the chicken broth and
potato. Bring to boiling; reduce heat. Simmer, covered,
for 10 to 15 minutes, stirring occasionally.

In a small bowl combine flour, salt, and pepper. Stir
half-and-half into flour mixture until smooth. Gradually
stir into chicken broth mixture. Cook and stir until
thickened and bubbly; cook and stir 1 minute more. Using
an immersion blender; puree mixture until smooth. Top
with remaining grilled corn kernels, chopped pepper and
fresh snipped basil,

To serve, top with remaining corn, chopped peppers, fresh
snipped basil, if desired. Pass with lime wedges.

Makes: 4 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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