Grilled Corn Chowder with Avocado
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- Ingredients
- 8 ears sweet Corn (husks on)
- 6 Tbsps butter (softened)
- 2 Tbsps minced, fresh cilantro
- 1 clove garlic cloves (minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps good-quality olive oil
- 1 large, fresh Tomato (rinsed and chopped)
- ⅔ cup green chili peppers (drained)
- 1 cup white onions (chopped)
- 1 cup canned black beans (drained and rinsed)
- 1 red Bell pepper (rinsed; trimmed and diced)
- 3 cups Vegetable broth
- ½ cup half and half cream
- ¼ tsp Chili powder
- 1 Tbsp fresh Lime juice
- 2 ripe Avocados (diced)
- 2 Limes (cut into wedges)
Product recommendation
An easy way to keep corn husks from burning on the grill is to slide a sheet of aluminum foil under them.
Preparation steps
1.
Soak corn in husks in cold water for 30 minutes.
2.
Preheat grill to medium-hot heat. Pull the husks back over the corn and tie with another piece of husk or cooking twine. Remove the silks. In a small bowl, combine butter, cilantro, and garlic. Lightly brush each ear of corn with the butter-cilantro mixture. Arrange the corn on the hot grill grate with the husks positioned away from the heat. Grill for 8 to 12 minutes, turning as needed, brushing with remaining butter mixture, until the corn is nicely browned. Season with salt and pepper.
3.
Allow corn to cool slightly; remove husks and any remaining silks and cut corn from the cob into a large bowl.
4.
In a large saucepan over medium-high heat, heat olive oil. Add corn, tomatoes, green chilies, onion, black beans, red pepper. salt and pepper; stir to incorporate. Saute until onions are softened, about 5 to 7 minutes.
5.
Add vegetable broth and bring to a boil. Reduce heat and simmer 15 minutes, uncovered.
6.
Remove half of the chowder and using an immersion blender, puree half of the chowder until smooth. Pour the pureed half back into the pot. Stir in half and half, chili powder and lime juice and simmer until heated through, about 3 minutes.
7.
Ladle chowder into bowls. Top with diced avocados and spritz with lime juice. Serve.
