Grilled Corn and Roasted Pepper Chowder

 

INGREDIENTS:

 

8 ears of fresh corn, shucked

8 slices bacon

2 medium onions, finely chopped

3 stalks celery, finely chopped

1/2 cup flour

8 cups chicken stock

3 red bell peppers, roasted, peeled, seeded, chopped

3 medium potatoes, peeled, chopped

1-1/2 cups whipping cream

1/2 cup Southern Comfort liqueur

2 tablespoons chopped fresh thyme

Salt and pepper to taste

 

TO PREPARE:

 

Grill the corn over medium-hot coals until slightly charred but not burned,

turning occasionally. Remove the corn to a wire rack.

Let stand until cool. Cut the tops of the corn kernels with a

sharp knife into a bowl. Scrape the ears with a knife to

remove the juice.

Fry the bacon in a stock pot until crisp; crumble and set

aside. Add the onions and celery to the stock pot with the

bacon drippings. Cook over medium heat for 10 minutes or

until the vegetables are tender. Stir in the flour.

Cook over low heat for 10 minutes, stirring constantly. Add

the chicken stock, stirring until mixed. Bring to a simmer.

Simmer for 20 minutes, skimming as necessary. Add the corn,

red peppers and potatoes. Simmer for 30 minutes, stirring

occasionally. Stir in the cream, liqueur, thyme, crumbled

bacon, salt and pepper.

Simmer for 10 minutes, stirring frequently. Ladle into soup bowls.

 

NOTE: To prepare roasted red peppers, rub the red peppers on

all sides with oil. Place on the grill rack. Grill over hot

coals until the skin is blistered and charred on all sides,

turning frequently; do not burn. Place the red peppers in a

sealable plastic bag immediately; seal tightly. Allow to

steam in the bag until cool. Peel, seed and chop the red

peppers when cool.

 

SERVES 10