Ingredients
- 8 ears husked corn, 4 ears left whole and kernels cut from remaining ears and the cobs scraped to release juice
- 1 large onion, peeled and sliced very thick
- 1/2 red bell pepper, stemmed and seeded
- 1 pound new potatoes, halved
- 1 1/2 Tbsp olive oil
- Salt and ground black pepper
- 4 slices bacon, chopped
- 1 tsp dried thyme leaves
- 1 quart chicken broth
- 2 Tbsp chopped fresh cilantro, plus extra for garnish
Preparation
Step 1
1) Brush the 4 ears of corn, onion, bell pepper and potatoes with oil and sprinkle with salt and pepper. Puree cut and scraped corn in a blender (you should have about 2 cups)
2) Heat gas grill, lighting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush and lubricate with an oil-soaked rag. Place vegetables on hot grate, making sure potatoes are cut-side down. cook until spotty brown, about 5 minutes for the potatoes (no need to turn) and about 10 minutes (turning once) for the corn, onions and pepper.
3) Remove vegetables from grill; set aside until cool enough to handle. Chop potatoes and onions, and remove corn from cobs.
4) Meanwhile, fry bacon in a large soup kettle over medium-high heat until crisp, 5 to 7 minutes. Add thyme and then corn puree, cook until it begins to bubble. Add chicken broth and bring to a boil; add vegetables, reduce heat to medium-low and simmer, partially covered, until flavors blend, about 5 minutes, adding water if necessary yo desired thickness. Stir in cilantro. Ladle into bowl and garnish with cilantro leaves.