Grilled Corn Chowder
Grilling the corn makes this grilled corn chowder incredibly flavorful and delicious. Vegan, gluten free, dairy free.
Servings 8 servings
Calories 298kcal
Ingredients
- 4 ears of corn
- olive oil salt and pepper for brushing vegetables
- ½ cup chopped onion
- 2 tablespoon olive oil for saute
- 1 orange or red pepper chopped
- 6 cloves garlic
- 1 teaspoon sea salt
- ½ teaspoon red pepper
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 2 potatoes
- 3 cups of soy or almond milk
- 4 cups of vegetable broth
- 3 tablespoon gluten free flour
- 2-3 tablespoon water
- Red pepper flakes for garnish
- Fresh cilantro for garnish
Instructions
- **Even though it is February, it is 72 degrees today. I have grilled the corn, red pepper and garlic outdoors to prepare for the chowder. If you cannot do that, grill the vegetables in the oven.**
Chowder
- Brush olive oil, salt and pepper on the ears of corn, red pepper and garlic cloves on baking sheet.
- Grill or bake in the oven for 30 minutes.
- Remove vegetables from oven. Cool.
- Cook potatoes 10-12 minutes in microwave oven. When cool, scoop potato out of skin.
- Cut corn off of cob and set aside
- Saute chopped onion in olive oil in large soup pot on medium heat.
- Add salt, pepper and spices. Saute.
- Add corn, garlic, pepper, milk and vegetable broth.
- In separate cup, mix flour and water until you have smooth paste.
- Add flour mixture to soup and bring to a boil to thicken soup base
- Add potatoes
- Continue to cook soup on medium heat for 15 minutes or until soup thickens as desired
- Serve. Sprinkle red pepper flakes and fresh cilantro on chowder.
