Grilled Corn and Roasted Pepper Chowder
8 ears fresh corn, grilled, and cut off the cob
3 red peppers, roasted, peeled, and seeded
8 slices bacon, cooked crisp and crumbled
2 medium onions, finely diced and sauteed in bacon drippings
3 stalks of celery, diced and sauteed in bacon drippings ½ cup flour
64 ounces canned chicken broth
3 medium potatoes, diced
1 ½ cups cream
2 Tblsp. fresh thyme, chopped
salt and pepper
Prepare corn and peppers, set aside.
In a dutch oven or large pot, cook bacon until crisp and remove from pan, crumble.
Saute’ onions and celery until tender.
Add flour to drippings and stir until smooth.
Slowly stir in chicken stock and bring bacon, onion and celery to a simmer.
Cook until thickened.
Add potatoes, corn and peppers.
Simmer 30 minutes, or until potatoes are tender.
Stir in cream, thyme, and seasoning.
Simmer 10 minutes more and serve.
Method #1. Shuck corn completely. Grill until lightly browned all around, be careful not to burn!
Method #2. Buy the corn still in the husks. Strip back the husks without tearing them off. Pull out all of the silks and lightly scrub the ear to get the silks out. Pull the husks back up over the ear to completely encase it. Soak the ears in a bucket of salt water overnight. Take the ears directly from the bucket and put them on the grill to cook. To eat, just pull back the husks and use them for a kind of a handle, butter and enjoy.
Rub the pepper with a bit of oil. Either on the grill or under the broiler, roast pepper until all sides are charred...black. Immediately, put it in a bag or covered bowl - so they steam while they cool. When cool enough to handle, peel, seed, and dice for recipes