This is a wonderful summer soup enjoyed by many of Chef Jodi’s guests! Grilling the vegetables brings out the rich flavors that really enhance this chowder.
What You’ll Need:
- 3 ears of corn, shucked
- 1 medium onion, peeled and quartered
- 1 leek
- 1 medium yellow bell pepper
- 1 poblano pepper
- 1 medium red bell pepper
- 1 medium red bell pepper
- 1-2 jalapenos
- 3 tablespoons olive oil
- 1 large potato, peeled and diced 1/4 inch
- 2 tablespoons flour
- 1 teaspoon fresh or dried thyme
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 3/4 cup heavy cream
- 2 tablespoons Italian (flat-leaf) parsley, chopped
- Salt and freshly ground pepper, to taste
What to Do:
Heat grill to medium high heat.
Brush corn, onion, leek and peppers with olive oil, and season with salt and pepper. Arrange vegetables on grill and turn after 5 minutes. Grill corn for 8-12 minutes; grill peppers, leek and onions for 15 minutes or until nicely charred on all sides. Transfer to a platter and let cool.
Cut corn kernels off the cobs. Using a paring knife, scrape charred skin off peppers and onion. Core and seed peppers, and dice into 1/4-inch pieces. Dice onion.
In a medium-sized soup pan, add 1 tablespoon of olive oil and heat. Add all diced vegetables, flour and thyme, and cook over medium heat for 2 minutes, stirring frequently to prevent burning.
Add vegetable broth, bay leaf, and salt and pepper. Simmer on low heat for 15-20 minutes until potatoes are soft.
Add cream and simmer for another 10 minutes.
Spoon chowder in bowls, sprinkle with chopped parsley and serve!
Paleo/vegan option: Eliminate the cream
