Sunday, 2 September 2012

Grilled Corn and Potato Chowder

 In the final use of the Boston Organics box this week, I used up the corn and some of the onion. The recipe was taken from here (a Boston Organics recipe!) and changed a bit.

  • 1 pound red potatoes, chopped
  • 1 TBSP salt
  • 3 TBSP butter, softened
  • 4 ears corn, shucked
  • 3/4 cup chopped onion
  • dash of ground red pepper
  • 3 cups low-fat milk
  • 1/2 cup half-and-half
  • 1 TBSP thyme
  • 1/2 TBSP black pepper
1) Place potatoes and 2 tsp salt in a saucepan and cover the potatoes with water.
2) Bring to a boil.
3) Cook for 2 minutes.
4) Remove from heat and let sit in the water for 5 minutes.
5) Preheat a grill pan to medium and put cooking spray on it.
6) Drain the water out.
7) Melt 1 TBSP butter and spread it over the corn.

8) Place corn and potatoes on the grill pan.

9) Grill for about 15 minutes, turning occasionally.
10) Cool the corn a bit, then cut the kernels from the cobs.

11) Place 1 cup of the kernels in a food processor (or blender) and blend until smooth (it won't get too smooth, at least it didn't for me...).
12) Melt remaining 2 TBSP butter in a saucepan.

13) Add onion and saute for 3 minutes. I used a spatula to stir, so I could scrap the sides.

14) Add 1 tsp salt and red pepper to the pan and cook for 30 seconds.

15) Stir in potatoes, corn kernels, pureed corn, milk, half and half, and thyme and bring to a simmer.

16) Reduce heat and simmer for 20 minutes.
17) Add black pepper.

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