Grilled Corn Chowder
Ingredients
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4 cups (500 ml) Grilled Corn (use steamed corn if you cannot grill)
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4 cups (500 ml) unsweetened coconut milk
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1 ½ cups (375 ml) vegetable broth
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3 sprigs of thyme
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3 tablespoons of extra virgin olive oil
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2 cloves garlic, minced
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1 medium yellow onion, diced
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2 celery stalks, diced
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1 teaspoon salt
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1 teaspoon freshly ground pepper
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh chervil
Preparation
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1. Preheat BBQ grill. Peel and rinse the corn. Grill the corn over-high heat, lightly charring the outside. It should take from 8 to 10 minutes.
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2. Let the corn cool slightly and then cut off the kernels. You should have 4 cups of grilled kernels.
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3. In a medium saucepan, combine the coconut milk, vegetable broth, thyme and bring to simmer. Add the corn kernels and let simmer for approximately 5 minutes.
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4. In a large soup pot, heat the olive oil, add the minced garlic, onion, celery, ½ teaspoon of salt, ½ teaspoon of the black pepper.
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5. Cook for 5 minutes or until soft but not brown. Add the coconut milk-corn mixture.
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6. Bring the soup to a low simmer and cook for 10 minutes. Season with the remaining ½ teaspoon of salt and ½ teaspoon of pepper.
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7. Add the chives and chervil and stir. Serve warm.
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8. Drizzle a filet of EVOO over every serving.
