Smoked Corn Chowder

Serves:6
Prep time: 45 minutes
Grilling Time:20 to 25 minutes

Items needed for the grill:
2 handfuls mesquite or hickory wood chips, soaked in water for 30 minutes

Ingredients:

  • 4 ears of corn, husks and silks removed
  • 3 slices bacon, cut into 1/2 inch dice
  • 1 small yellow onion, cut into 1/2 inch dice
  • 2 red bell peppers, cut into 1/2 inch dice
  • 1/4 cup all-purpose flour
  • 5 cups chicken stock
  • 2 large russet potatoes, peeled and cut into 1/2 inch dice
  • 1 bay leaf
  • 1/2 cup half and half
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon tabasco sauce
  • 2 tablespoons finely chopped fresh parsley
  • kosher salt
  • freshly ground black pepper
  1. Follow the grill’s instructions for using wood chips.  Grill the corn over indirect low heat (250 to 350 degrees)  with the lid closed as much as possible, turning ocasionally, until browuned, 20 to25 minutes.  Remove the corn and allow to cool.  With a sharp knife, cut the kernels from the cobs and set aside.  With the back of the knife, scrape the cobs to release the milky liquid into a small bowl.  Set aside the cobs.  In a food processor or blender, puree half of the kernels with all of the milky liquid.  Set aside the whole and pureed kernels.
  2. Place a large saucepan or Dutch oven on the stovetop or side burner over medium heat.  Cook the bacon, stirring occasionally, until crispy, about 10 minutes.  Raise the heat to medium-high.  Add the onion and cook, stirring occasionally, until translucent, about 4 minutes.  Add the red bell peppers and cook, stirring occasionally, until the peppers are tender, about 6 minutes.  Sprinkle the flour over the vegetables.  Cook for about 1 minute, stirring occasionally.  Raise the heat to high.  Gradually add the chicken stock, whisking to prevent the flour from forming lumps.  Bring to a boil, then lower the heat to a simmer, shisking constantly.  Add the whole and pureed corn kernels along with the cobs (cut in half if necessary), potatoes, and bay leaf.  Cook, uncovered, until the potatoes are tender, about 20 minutes, stirring occasionally to prevent the corn from scorching on the bottom of the pan.  Remove and discard the cobs and bay leaf.  Add the half and half, Worchestershire sauce, Tabasco sauce, and parsley.  Season with salt and pepper to taste.  Return to a simmer for 1 minutes.
  3. Ladle into warmed bowls and serve immediately.

From Weber’s Art of the Grill
By Jamie Purviance