Good Afternoon| Are looking for inspiration recipes grilled corn potato chowder delicious? The way to prepare it is not difficult and not too easy. If wrong processes it, the result will not be satisfying and in fact tends to be unpleasant. Whereas grilled corn potato chowder the delicious should have aroma and taste that can provoke our appetites.

many things that more or less affect the quality of taste dari grilled corn potato chowder, starting from the type of ingredients, next to the selection of fresh ingredients, up to how to process and serve it. No need bother if want prepare grilled corn potato chowder tasty wherever you are, because as long as you know the tricks and how to do this, this dish can be treat special.

Brush the corn, bell pepper and scallions lightly with olive oil. Grill, turning as needed, until the vegetables are. Instructions Preheat outdoor grill for medium-high heat. Cool slightly and cut kernels from cobs.

To begin with this recipe, we must prepare a few components. You can cook grilled corn potato chowder using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Corn Potato Chowder:

1. Prepare oil
2. Make ready bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:)
3. Get Note. If using turkey bacon add 2 ounce oil in place of the one ounce to aid in browning and making the compound roux
4. Take sweet onion – diced 1/4"
5. Prepare of red bell pepper –diced 1/4”
6. Make ready garlic -chopped
7. Get each jalapeno- diced finely
8. Get potatoes - diced 1/4"
9. Make ready chicken stock
10. Get flour
11. Make ready salt
12. Get black pepper
13. Get thyme
14. Prepare sugar
15. Take corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob
16. Get Note 12 ounces of can corn will work in place of grilled corn
17. Make ready cream or half and half or milk (Milk came out great and cream tasted the best:)
18. Prepare cilantro- chopped

You won't find any dairy in this recipe. Instead, the starch from the potatoes and corn, and a tiny bit of flour (gluten-free, if needed), thickens to the soup just enough so that it feels deliciously creamy. Pro tips About The Soup Every year, in late July or early August, I get my first baker's dozen of sweet corn from my favorite market vendor. Then, I find some little potatoes - and I do mean little.

Instructions to make Grilled Corn Potato Chowder:

1. Step 1 Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce.
2. Step 2 Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes
3. Step 3 Dust w/ flour and stir together. (This is a compound roux)
4. Step 4 Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil.
5. Step 5 Simmer over medium heat until potatoes are tender, (about 15-20 minutes). Adjust seasoning as needed and add the chopped parsley or cilantro.
6. Step 6 Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux.
7. Ready to serve and ENJOY!

Pro tips About The Soup Every year, in late July or early August, I get my first baker's dozen of sweet corn from my favorite market vendor. Then, I find some little potatoes - and I do mean little. I go home, and I make this soup. It's quick, it doesn't require stock, and it is delicious. In addition to the chicken and corn, this chicken and corn chowder gets its flavor from a classic and simple mix of onion, celery, bell pepper, and garlic.

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