Smoky Corn Chowder

Smoky Corn Chowder

Using grilled corn along with a variety of fall vegetables gives this recipe an unmistakable end-of-summer feel. Out of season, this soup can be made with frozen corn. In a large saute pan over medium-high heat, add 1 Tbsp (15 mL) canola oil. Add 3 cups (750 mL) of thawed corn kernels and sauté until they begin to char, about 5 minutes. Recipe courtesy of

  • Ingredients

    4 medium cobs of corn (4)

    2 Tbsp canola oil (30 mL)

    1 medium onion, diced (1)

    1 medium carrot, diced (1)

    1 celery stalk, diced (1)

    1 red pepper, diced (1)

    1/2 jalapeño pepper, seeded and minced (1/2)

    2 cloves garlic, minced (2)

    1/4 tsp salt (1 mL)

    1/2 tsp pepper (2 mL)

    1 medium yellow potato, diced (1)

    4 cups sodium-reduced vegetable broth (1 L)

    3 cups whole milk, divided (750 mL)

    1/4 cup all-purpose flour (60 mL)

    1 cup grated extra old cheddar cheese, optional (250 mL)

  • Directions
    1. Preheat a grill to medium-high heat. Place corn directly on grill, and using tongs, rotate
      every 30 seconds to 1 minute until all sides have an even number of charred kernels,
      about 5 minutes. Cool slightly, cut kernels off cob and set aside.
    2. In a large heavy-bottomed soup pot, heat 2 Tbsp (30 mL) canola oil over medium- high heat. Add
      onion, carrot and celery, and sauté, until slightly soft, 3 to 4 minutes. Add red pepper,
      jalapeño, garlic, salt and pepper, and sauté, for another 2 to 3 minutes.
    3. Add potato, broth, 2 1/2 cups of milk and reserved corn. Bring to a simmer and heat for
      about 10 minutes until potatoes are just cooked through.
    4. In a small dish, whisk remaining 1/2 cup of milk with the flour. Pour into soup pot and
      simmer until soup has thickened, about 2 minutes. Remove from heat and serve.
      Garnish with grated cheese, optional.

Nutritional Analysis

Total Fat
10.3 g
Saturated Fat
3 g
13 mg
273 mg
32.3 g
4 g
14.9 g
8.5 g
689 mg

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