Grilled Corn Chowder
  • 4 ears corn
  • olive oil or butter
  • 1/4 lb. bacon, chopped
  • 1 Tbsp. butter
  • 1 large onion, diced
  • 1 bay leaf
  • 3/4 lb. potatoes, peeled and cubed
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1 cup half and half
  • 1/2 cup cheddar cheese
  • salt and pepper
  1. Husk corn. Rub each ear with either olive oil or butter and sprinkle with salt and pepper. Grill, until some kernels get charred/blistered Once the ears are cool enough to handle, cut the kernels off the ears. Set aside.
  2. Cook bacon in a stockpot or dutch oven, until it has rendered its fat. Remove the bacon with a slotted spoon and set aside. If there is more than 1 Tbsp or so of bacon fat left, pour out enough so that 1 Tbsp. remains.
  3. Add onions, bay leaf and butter and cook until onions are tender, about 10 minutes.
  4. Stir in potatoes and coat them with the fat. Stir in garlic and cook until fragrant.
  5. Add chicken broth and salt and pepper to taste. Bring to a boil and reduce heat. Simmer about 10 minutes or until potatoes are almost done, but not quite.
  6. Add in corn and simmer until potatoes have cooked completely.
  7. Pluck out bay leaf. Put 1/4 of the mixture through a food mill or a food processor. (This is not necessary but I like doing it because I think it gives the soup great texture). Add back into dutch oven.
  8. Add cheese and half and half and simmer until heated through and cheese is melted.
  9. Ladle into bowls and top with bacon (and more cheese, if desired).