We’re trying to squeeze every last seasonal thing out of these last days of summer… so wondering what to make with your sweet corn? How about a savory summer soup?
Grilled Corn Chowder with Cheese Bread Croutons
- 6-8 ears grilled corn
- 4 tbsp butter
- 3/4 cup small dice celery
- 3/4 cup minced onion
- 2 tsp sugar
- 1 tsp salt
- 15 mini white potatoes or 2-3 large white potatoes
- 4 cups whole milk
- 6 oz Philadelphia cream cheese
- 1/3 cup heavy cream
- fresh black pepper to taste
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped chives
Preheat your grill heat to high; approximately 500 degrees. Soak shucked ears of corn in water for 10 minutes. Place corn on grill and cook until kernels begin to char (about 5 minutes) then turn. Continue cooking and turning until all sides are slightly blackened. Remove corn from the grill and allow to cool before cutting it off the cob.
Quarter mini potatoes and add them to a medium sized sauce pan; cover with water (add 2 tsp salt to water). Bring to a boil and cook until potatoes are fork tender. Melt butter in your soup pot and add onion and celery; sauté on medium heat until translucent approximately 3-5 minutes. If your onion begins to brown reduce heat. Stir in potatoes, grilled corn, sugar, salt, milk, cream, cream cheese, and half and half. Stir until cream cheese is fully melted. Simmer on high until it begins to bubble then reduce heat to a low simmer for 20-30 minutes. Add fresh parsley and chives.
Note: depending on the size of you ears of corn you may need to add additional milk and heavy cream.
While soup is simmering, prepare your butter toasted cheese bread croutons.
- Cubed cheese bread (Wegmans)
- 3 tbsp butter
- Chopped chives
Melt butter in sauté pan over medium heat. Add bread cubes and toss until golden brown 1-2 minutes. Add chives. Toss and remove from heat.
Garnish soup with butter toasted cheese bread and smoked paprika and serve!