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Home » Santa Clarita News » Hometown Recipes » Grilled Corn Chowder Hometown Recipe, By Chef Dawn Walker
Grilled Corn Chowder Hometown Recipe, By Chef Dawn Walker

Grilled Corn Chowder Hometown Recipe, By Chef Dawn Walker

Now that it is cooling down a bit, I like to get in the kitchen and prepare soups and stews.  My family loves soup, specially when I provide a bunch of toppings for them to “customize” their meal.  This recipe was featured in the July 2013 of Better Homes and Gardens however I have altered it a bit from its original form.

 Although fresh corn is at its peak in the summer, we are fortunate enough to have fresh corn available year round.  This is a fairly simple recipe and can be made vegetarian by replacing the chicken broth with vegetable broth.  It lasts for days in the fridge too.  If the soup thickens in the fridge, just add a little milk, water or broth to bring it to a nice consistency.

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Grilled Corn Chowder Recipe 

4 ears fresh sweet corn, husked and silks removed

1 poblano pepper, halved and seeded with membranes removed

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 14-oz can reduced sodium chicken (or vegetable) broth

1 medium potato, peeled and cubed (1 cup)

2 tablespoons all-purpose flour

1/2 teaspoon of salt, or to taste

1/4 teaspoon of pepper, or to taste

1 1/2 cup 1/2 and 1/2 or milk (I use milk)

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1.  On a gas stove (or you can use a grill as well), char the corn and pepper halves until the pepper is charred and the corn is slightly tender.  Wrap the peppers in foil and set aside.  When the corn is cool enough to handle, cut kernels from cobs.  Open the pepper packet and remove charred skin from the pepper and coarsely chop. 

2.  In a large saucepan, heat oil over medium heat.  Add onion and garlic and cook until tender, about 5 minutes.   Add cumin and cook until fragrant, about 30 seconds.  Stir in 1 1/2 cups of the grilled corn, the broth, and the potato.  Bring to a boil and then reduce the heat.  Simmer, covered for 10 to 15 minutes until the potatoes are cooking through.  Stir occasionally. 

3.  In a small bowl combine the flour, salt and pepper.  Stir in the milk or 1/2 and 1/2 and whisk until smooth.  Stir the flour broth mixture into the pot.  Stir and cook until slightly thickened and bubbly then cook one minute more.  Puree the mixture until smooth in a blender or with an immersion blender in the pot.  Taste to see if you need to add more salt and/or  pepper.  Ladle into bowls and top wit the remaining corn and chopped pepper.  Makes four servings.

Source: Santa Clarita News

Grilled Corn Chowder Hometown Recipe, By Chef Dawn Walker

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