Grilled Corn and Bacon Chowder

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings

To make the grilled corn, preheat the grill. Shuck ears fresh corn and place on grill. Cook 15 to 20 minutes, turning until corn has dark, carmelized spots.


Chowder ingredients:
6 ears corn, grilled and cooled
4cups water
5slices bacon, diced
1/2small onion, chopped
2 garlic cloves, chopped
1/4cup all-purpose flour
1 (2-ounce) jar diced pimento
1/2cup half-and-half
1/2teaspoon kosher salt
1/4teaspoon black pepper


  1. Using a sharp knife, stand each ear of grilled corn upright and cut off kernels. Reserve kernels (about 4 1/2 cups) in a bowl and set aside. Cut cobs in half crosswise and place in a heavy saucepan. Cover with 4 cups of water and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
  2. Saute bacon in a Dutch oven until browned. Add onion, and garlic; cook 10 minutes. Add flour; stir well. Cook 1 minute. Add corn stock; whisk well. Bring to a boil, reduce heat and simmer 10 minutes. Add corn, pimentos, half-and-half, salt, pepper and thyme; heat through. Serves 6.

Recipe by Deborah Krasner.

Nutritional Info *per serving

  • Calories 180
  • Fat 6g
  • Cholesterol 15mg
  • Sodium 380mg
  • Carbohydrate 28g
  • Fiber 4g
  • Sugars 5g
  • Protein 8g