Grilled Corn Chowder

By eaglezfan6

Ingredients

• 4 ears fresh sweet corn, husked and silks removed
• 1 poblano pepper halved and seeded with membranes removed
• 1 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tsp. cumin
• 1 14oz can chicken broth
• 1 medium potato peeled and cubed 1 cup
• 2 tbsp. all purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups half and half or milk

Preparation

Step 1

1. Heat a charcoal or gas grill to medium high heat. Grill corn and pepper halves, cut sides down, 12 to 16 minutes or until the pepper is charred and the corn is tender. Remove from grill; wrap pepper in foil. When corn is cool enough to handle, cut kernels from cobs. Remove pepper from foil. Remove charred skin and coarsely chop. Set aside.
2. In a large sauce pan heat oil over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add cumin; cook until fragrant, about 30 seconds. Stir in 1 1/2 cups of the grilled corn kernels, the chicken broth, and potato. Bring to boiling; reduce heat, Simmer, covered 10 to 15 minutes stirring occasionally.
3. In a small bowl combine flour, salt, and pepper. Stir half and half into flour mixture until smooth. Gradually stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly; cook and stir 1 minute more. Using a immersion blender puree mixture until smooth. Top with remaining grilled corn kernels and chopped pepper before serving.