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Roasted Corn Chowder

Corn chowder says summer and this very tasty one begins with roasting the corn, then using the corn cobs to make a broth for the chowder.

Makes 2 quarts


5 ears corn, shucked

2 tablespoons olive oil

1/4 pound Prosciutto di Parma or Canadian bacon, diced

1 medium onion, diced

3 cloves garlic, minced

1 small red sweet bell pepper,diced

2 medium red skin potatoes, cooked, peeled and diced

2 small zucchini, diced

1 cup cooked green beans, cut into thirds

1/4 cup minced parsley

Salt to taste

Grinding black pepper

1 cup non-fat half/half


Make a single layer of corn on a large sheet of aluminum foil. Crimp the ends closed. Place the packet on a preheated grill and cook the corn for about 3 minutes before turning the packet over and cooking the other side another 3 minutes. Use a small knife to poke through the foil into an ear of corn. If tender, remove the packet carefully and allow to cool. Then cut the kernels off the cob and set them aside.
Place the cobs in a soup pot and cover them with 3 cups water. Bring to a boil; lower the heat to simmer and cook 20 minutes. Strain and set the broth aside.

Return the soup pot to the flame and add the olive oil. Over medium heat, saute' the bacon and onions until both are soft. Stir in the garlic and continue cooking until the garlic begins to soften. Add the red peppers, potatoes and zucchini and stir the ingredients well. Pour in 2 cups of the reserved broth, and add salt and pepper to taste. Bring the mixture to a boil, then lower the heat to simmer. Cover and cook for 5 minutes. Uncover the pot and pour in the half/half, corn kernels, parsley, and green beans. Mix everything well and cook gently for 3 or 4 minutes. Test for seasoning. Serve hot.


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