Sweet corn chowder

Tired of sweet corn yet? Not likely. It goes with everything we put on the grill, even makes hot dogs acceptable fare. I slather it with butter and homemade cajun seasoning before grilling for 10-15 minutes, which is just what you do to make this chowder. While the corn is on the grill you can prep everything else. Then it comes together quickly.

Get the freshest, just-picked sweet corn available, which of course means checking out a local farmers market or farmstand. They’re at every corner and intersection around here right now. While you’re shopping, pick up a few onions, cilantro, some green chiles and garlic if possible, maybe some bacon if your market is lucky enough to have a pork producer. Get 2-3 roma tomatoes, an avocado, and a serrano or other small hot pepper to make pico de gallo for garnish. Instead of fresh cilantro a spoonful of this cilantro pesto lends an herby touch to each serving.

– Joan, 11 September 2020

Sweet corn chowder

  • 4 ears sweet corn, husks removed
  • butter for coating the corn
  • cajun seasoning for the corn
  • 1 medium onion, chopped
  • 4 strips bacon, chopped
  • 6 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1 can chopped green chiles, or 1/4 cup chopped fresh chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • fresh cilantro for garnish, chopped
  • 2 tablespoons lime juice
  • pico de gallo for garnish
  • corn chips for serving

Husk corn, coat with butter and season with cajun seasoning. Grill for 10-15 minutes. Cut kernels from ears and set aside.

Fry bacon until crisp. Add chopped onions and chiles (if using fresh). Sauté till onions are translucent and chiles are softened. Add garlic and cook for a minute more. Add flour, cumin, and oregano and stir to coat the vegetables. Gradually pour in the broth, bring to a low boil, cook and stir till slightly thickened. Add the corn*, milk, and chiles (if using canned instead of fresh). Cook just until heated through, then stir in lime juice. For each serving put a few corn chips in the bottom of the bowl, ladle in the chowder, then top with fresh cilantro and pico de gallo. Yummy with grilled meats and cold beer.

*To make the chowder thicker, reserve 1 cup of grilled corn kernels. Strain some of the chowder to get about 2 cups of liquid. Add this to the reserved kernels and blend, then pour it back into the chowder and stir well.

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