This Grilled corn chowder recipe is an improvised dinner born out of post-camping trip leftovers, featuring corn and grilled chicken. This soup is versatile enough to easily adapt to a vegan version by omitting the chicken. Cooking corn on the cob during camping trips has been a long-standing tradition for us. We often keep the corn in water and cook it the second day for dinner along with grilled chicken. However, on this particular camping trip, we found ourselves with leftovers, providing the perfect opportunity to transform them into a hearty and flavorful chowder.
Grilled corn chowder recipe
Ingredients:
- 4 ears of grilled corn on the cob
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup almond milk
- Salt and pepper to taste
- Grilled chicken slices (optional)
- Fresh chives or parsley for garnish (optional)
Instructions:
- Grill the Corn:
- Preheat your grill to medium-high heat.
- Place the ears of corn directly on the grill grates and grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly.
- Prepare the Chowder Base:
- In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Prepare the Corn:
- Once the grilled corn has cooled slightly, use a sharp knife to carefully cut the kernels off the cob. Set aside.
- Finish the Chowder:
- Add the grilled corn kernels to the pot with the potatoes and broth. Stir in the almond milk and bring the chowder back to a simmer.
- Season the chowder with salt and pepper to taste. If using, add the optional grilled chicken slices to the pot and heat through.
- Serve:
- Ladle the grilled corn chowder into bowls and garnish with fresh chives or parsley, if desired. Serve hot and enjoy!
