Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, grilled corn potato chowder. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cool corn slightly; cut kernels from cobs. Thick and creamy chowder with grilled corn and red potatoes. This soup is true comfort food.

Grilled Corn Potato Chowder is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Grilled Corn Potato Chowder is something which I have loved my whole life.

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

The ingredients needed to make Grilled Corn Potato Chowder:

1. Get 1 ounce oil
2. Take 3-4 slices bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:)
3. Prepare 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. Make ready 8 ounces sweet onion – diced 1/4"
5. Get 1/2 of red bell pepper –diced 1/4”
6. Prepare 4 cloves garlic -chopped
7. Make ready 1 each jalapeno- diced finely
8. Take 1 pound potatoes - diced 1/4"
9. Take 32 ounces chicken stock
10. Make ready 1/3 cup flour
11. Take 1 teaspoon salt
12. Get 1/4 teaspoon black pepper
13. Make ready 1/4 teaspoon thyme
14. Make ready 1 teaspoon sugar
15. Make ready 3 ears corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob
16. Make ready Note 12 ounces of can corn will work in place of grilled corn
17. Make ready 1 cup cream or half and half or milk (Milk came out great and cream tasted the best:)
18. Get 3 tablespoon cilantro- chopped

Grilled Corn with Bacon Mayo and Pecorino. Grilled Corn Potato Chowder with grilled corn, potato, and crisp bacon bits. Rich, creamy, and hearty, it's the epitome of comfort food! We're starting to see cooler weather here in our neck of the woods and I am so excited to finally be able to jump on the Fall soup trail.

Instructions to make Grilled Corn Potato Chowder:

1. Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce.
2. Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes
3. Dust w/ flour and stir together. (This is a compound roux)
4. Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil.
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. Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux.

A piping hot bowl of soup is. Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible To make this even easier, plan ahead and grill extra potatoes in foil while grilling the salmon. Then just toss the cooked potatoes in the same time. This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days!

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