A few nights ago I made corn on the cob for the fam. A few family members decided to pass, full bellies and late workers. I ended up with two extra corn on the cobs as leftovers. As it turned out, today’s Monday Munchies called for grilled corn on the cob. One of the things I love to do with leftovers is to repurpose them. I have a son who pretty much hates leftovers, even those from a nice fancy yummy restaurant. Repurposing is super important in my family. This Better Homes and Garden Dinner on a Dollar recipe was a perfect for my leftover corn. And I have to say I loved this Grilled Corn Chowder.
I did alter a few things to help speed up the cook time and that I feel added to the flavor. First, I sent my husband to the store to buy a poblano chile pepper. He came back with an Anaheim and a Serrano peppers…he said the store didn’t have poblanos so I ran with what he bought. I didn’t have enough leftover corn on the cob and I wanted to cut down the cooking time so I opted to add creamed corn to the chowder portion. And being allergic to garlic (yes I know tragic), I left that out. Again, I love the price of this meal clocking in at less than $1.75. And not to mention the total cook time was just at 30 minutes. It was actually one of the most fun meals I have ever prepared. I highly suggest this meal for a fast, inexpensive and yummy meal.
2 ears of fresh sweet corn
2 poblano chile peppers or whatever pepper your husband brings home
1 medium to large onion
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 can of creamed corn
1 can of vegetable broth (about 14.5 oz)
2 tablespoons of all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups of milk
Putting It All Together:
1. Peel and dice the onion and potatoes. Remove the husks and silk from the corn.
2. Using a grill or grill pan, grill the shucked corn and peppers over medium high heat. Rotate both the peppers and the corn every minute or so to prevent burning. The corn is done when slightly browned and tender. The chilies are done when the skin bubbles and pulls away from the meat of the chilies. Put them aside to cool. Once cool, peel the peppers, dice the peppers and cut the corn kernels off the cob.
3. While the peppers and the corn grills, in a large pot, add the olive oil and heat over medium high heat. Add the onions to the hot oil. Cook the onions until tender and translucent.
4. Add cumin and cook for about 30 seconds.
5. Stir in the creamed corn, broth and potatoes to the onions. Bring it to a boil. Reduce the heat to simmer, cover and cook on a simmer for about 10 to 15 minutes until potatoes are tender. Stir occasionally to prevent sticking.
6. In a small bowl mix flour, salt and pepper. Add milk to the flour mixture. Blend until well smooth and there are no flour lumps.
7. Slowly add the flour-milk mixture to the broth gradually stirring it in. Cook and stir until the broth bubbles and thickens.
8. Using an immersion blender, puree the soup until smooth.
9. Serve into individual bowls. Add grilled corn and chopped peppers to each bowl.
If your family is like mine, they will adore this grilled corn chowder. The nice thing is that your family can choose how spicy they want their corn chowder by choosing how many peppers to add. A tip: if you do not have an immersion blender, no problem. You can pour the corn chowder into a traditional blender and puree. It may need to be done in batches.
Until next post!