August is such a great month for fresh produce! If you’re looking for a great way to use up some fresh corn and field tomatoes, this is the recipe for you! Pair this fresh, warm soup with a salad and some great bread for a light dinner for a cooler, late-summer night.
(You don’t have to grill the corn, if you’re tight for time.)
Grilled Corn and Tomato Chowder
Summary: This soup is a nice twist on classic corn chowder. The grilled corn adds a smoky flavour and the added fresh tomatoes, make a lighter soup base. A great summer soup.
- 2 cups grilled corn kernels (*see below for grilling instructions)
- 2 cups water, divided
- 1/4 lb. bacon or pancetta, diced
- 2 medium onions, finely chopped
- 1 Tbsp. flour
- 1 cup milk
- 1 cup whipping cream (35% heavy cream)
- 3 cups tomatoes, seeded and diced (about 1 1/2 lb.)
- 1 Tbsp. chopped fresh basil(or 3/4 tsp. dried)
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- Dash cayenne pepper
- Puree 1 cup of the grilled corn with 1/2 cup of the water in a food processor or blender. Set aside.
- Saute the bacon or pancetta until the fat is rendered and the pieces are crisp. Remove from pot with slotted spoon and set aside.
- In fat remaining in pan, saute onions over low heat until tender. Sprinkle with flour and cook 1 minute. Add the reserved corn puree, remaining 1 cup corn kernels an remaining 1 1/2 cups of water. Simmer 5 minutes.
- Stir in milk and cream, and heat through. Stir in tomatoes, crisp bacon, basil, salt, pepper and cayenne pepper. Sprinkle on some fresh croutons if you like, as well.
- Makes 4 – 6 servings.
- *To Grill Corn on the Cob: Remove the silk from the cobs of corn and some of the coarse outter husk, being sure to leave a layer of husk around the corn. Soak the cobs in water for at least 15-20 minutes. Place on a pre-heated grill and cook, turning often, for about 10-15 minutes.
- Remove from grill, remove husks and cut kernels from corn.
Prep time: 15 min | Cook time: 15 min | Total time: 45 min
Number of servings (yield): 8