Fire Roasted Corn and Tomato Chowder

With fall rapidly approaching, it means one thing. Soup. Well, maybe it means things like apple-picking and pumpkin pie, too, but for now, it just means soup. Specifically this smoky corn and tomato chowder. With the corn and tomatoes blistering over the hot coals on a grill, it’s the best of summer and fall. Oh, yeah, and it’s delicious, too. So delicious that Bryan and I nearly finished the entire pot in one sitting. You need to make this.


3 ears of white corn
6 Roma tomatoes
3 strips of bacon
4 large cloves of garlic
1 stalk of celery
2 c chicken stock
1 1/2 c water
3 T celery flakes
2 T minced onion flakes
2 sprigs thyme
kosher salt to taste

Pull the husk off of half of each ear of corn, and put your tomatoes on two skewers. Over a low flame, let the corn and tomatoes cook until the skin has blistered.

Let cool, then finish husking the corn, and slice the kernels off the husk.

Chop the bacon into 1-inch pieces.

Cook the bacon over med-low heat until just barely crispy.

While the bacon is cooking, mince garlic and chop celery.

Add garlic and celery to bacon once it’s ready. Cook for about one minute, then add corn. If you experience any sticking, add in a drizzle of olive oil as well.

Peel the tomatoes (the skin should slide right off), and cut in a rough chop.

Add chicken stock, thyme, and other spices. Reserve the water until your soup has simmered for awhile, adding only if needed.

Cover, and simmer for about an hour, until the tomatoes have broken down.

If you want your soup chunky, go ahead and serve it as is. I wanted to smooth it out, so I blended about 2/3 of the soup and added it back to the pot. The chowder was smooth with the perfect amount of crunch. Delicious.

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