This Grilled Corn and Bacon Chowder is a heartwarming, summery recipe that's perfect for a cozy night in or a casual get-together with friends. It's surprisingly simple to make, and the result? A bowl of creamy, flavorful goodness that will leave you wanting more. I first made this recipe after a disappointing attempt at a seafood chowder—I needed something comforting, something familiar, but with a twist! This corn chowder fit the bill perfectly.
The key to this chowder is the grilled corn—it adds a beautiful smoky sweetness that elevates the dish beyond a typical corn chowder. The bacon adds a nice salty, savory element, and the creamy texture is just divine. Trust me, this is one chowder you won't want to miss!
Required Equipments
- Large pot or Dutch oven
- Immersion blender or regular blender
- Large skillet
- Cutting board
- Chef's knife
Grilled-Corn-and-Bacon-Chowder
This Grilled Corn and Bacon Chowder recipe is a summery twist on a classic, perfect for a cozy night in or a casual get-together with friends. It's surprisingly simple and packed with flavor!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, preheat your oven to 400°F (200°C). We're going to start by grilling that corn. It's where the magic happens!
- Shuck the corn (remove the husks and silks). I always like to put on some music while I do this—something upbeat to get me going! Give each ear a good scrub under cold water.
- Place the corn directly on the oven rack. Yes, directly on the rack! This gives it a nice char and beautiful grill marks. Roast for about 20-25 minutes, turning halfway through, until the kernels are tender and slightly charred. Mmm, that smoky smell...
- While the corn is roasting, chop up about 6 slices of bacon into small pieces. I used thick-cut bacon; you do you. Fry the bacon in a large skillet over medium heat until it's crispy—this will take around 8-10 minutes. Set aside, leaving about a tablespoon of bacon grease in the pan.
- Once the corn is grilled, let it cool slightly, then cut the kernels off the cob using a sharp knife. There are always a few stubborn kernels—I leave those for my dog!
- In the same skillet you cooked the bacon in, melt 2 tablespoons of butter over medium heat. Add 1 medium chopped onion and 2 minced cloves of garlic. Saute until the onion is translucent and the garlic is fragrant—about 5 minutes. Do not burn the garlic!
- Next, add 4 cups of chicken broth (or vegetable broth for a vegetarian version) to the skillet, and bring to a simmer. Then, add your gorgeous grilled corn. Stir well to combine.
- Reduce the heat to low and simmer for about 10-15 minutes, allowing the flavors to meld beautifully. Now, add the cooked bacon and stir gently.
- Time to blend! If you have an immersion blender, fantastic! Blend the chowder directly in the pot until it reaches your desired consistency. If not, carefully transfer the chowder to a regular blender, blend in batches, and then return to the pot.
- Season to taste with salt and freshly ground black pepper. Start with a small amount and taste as you go. You might want to add a pinch of red pepper flakes for extra heat. I did!
- Serve your delicious chowder hot, maybe garnished with a sprinkle of fresh chives or a dollop of sour cream or creme fraiche. Enjoy!
📝 Notes
- For a spicier chowder, add a pinch of red pepper flakes.
- Feel free to adjust the amount of chicken broth to achieve your desired consistency.
- If you like a chunkier chowder, you can reduce the blending time.
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 25g
Fiber: 4g
Calcium: 50mg
