Grilled Corn and Tomato Chowder
Tomato Corn Chowder
ingredients
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
method
Puree 1 cup or the grilled corn with 1/2 cup of the water in 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.
http://www.fortysomething.ca/2009/08/grilled_corn_and_tomato_chowder.php