Grilled Corn Potato Chowder

Source : Heat A 5qt Sauce Pan With One Ounce Of Oil Brown The Diced Bacon In A Large 5qt Sauce Saut Onion Red Bell Pepper Garlic And Jalapeno Until Limp With...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Chef Craig TCW

at : April 25, 2026

Step:

Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce.
Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes
Dust w/ flour and stir together. (This is a compound roux)
Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil.
Simmer over medium heat until potatoes are tender, (about 15-20 minutes). Adjust seasoning as needed and add the chopped parsley or cilantro.
Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux.

Ingredients

1 ounce oil
3-4 slices bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:)
Note. If using turkey bacon add 2 ounce oil in place of the one ounce to aid in browning and making the compound roux
8 ounces sweet onion -- diced 1/4"
1/2 of red bell pepper –diced 1/4”
4 cloves garlic -chopped
1 each jalapeno- diced finely
1 pound potatoes - diced 1/4"
32 ounces chicken stock
1/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1 teaspoon sugar
3 ears corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob
Note 12 ounces of can corn will work in place of grilled corn
1 cup cream or half and half or milk (Milk came out great and cream tasted the best:)
3 tablespoon cilantro- chopped