Grilled Corn and Potato Chowder
If you want to add more lacto ovo vegetarian recipes to your collection, Grilled Corn and Potato Chowder might be a recipe you should try. This soup has 219 calories, 7g of protein, and 5g of fat per serving. This recipe serves 6. For $1.27 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken broth, chives, flour, and a few other things to make it today. 1407 people were glad they tried this recipe. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a solid spoonacular score of 72%. Try Grilled Corn and Potato Chowder, Grilled Corn Potato Chowder, and Corn and Potato Chowder for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
4 cups chicken broth
Chopped chives
3 ears of corn
1/3 cup all-purpose flour
1 teaspoon garlic powder
1 cup milk, divided
1 tablespoon olive oil
1 cup chopped onion
1 1/2 lbs russet potatoes, peeled and diced into a 1/2-inch dice
Salt and pepper
Equipment:
grill
dutch oven
whisk
bowl
Cooking instruction summary:
Heat a grill to medium heat. Shuck and clean the corn and grill until lightly charred, about 15 minutes. Allow to cool, then cut the kernels from the cobs.Heat the olive oil in a Dutch oven or large pot. Add the onion and cook until translucent, about 5 minutes. Stir in the chicken broth and the potatoes. Cover and cook until the potatoes are tender, about 15 minutes. Stir in 1/2 cup of the milk and the grilled corn. Season with the garlic powder and salt and pepper to taste. In a small bowl, whisk together the remaining 1/2 cup milk and the flour and pour into the soup. Cook until slightly thickened. Serve topped with chopped chives.
Step by step:
1. Heat a grill to medium heat. Shuck and clean the corn and grill until lightly charred, about 15 minutes. Allow to cool, then cut the kernels from the cobs.
2. Heat the olive oil in a Dutch oven or large pot.
3. Add the onion and cook until translucent, about 5 minutes. Stir in the chicken broth and the potatoes. Cover and cook until the potatoes are tender, about 15 minutes. Stir in 1/2 cup of the milk and the grilled corn. Season with the garlic powder and salt and pepper to taste. In a small bowl, whisk together the remaining 1/2 cup milk and the flour and pour into the soup. Cook until slightly thickened.
4. Serve topped with chopped chives.
Nutrition Information:
covered percent of daily need
