As I mentioned earlier, we had some left over barbecued corn and chicken. Now, you might be wondering who in their right minds would ever HAVE left over barbecued corn and chicken! I have to admit that we were a little surprised but knew that we would be able to make good use of it all.
We weren’t at all concerned about the chicken. That would make a perfect dinner for these hot evenings. But the corn. What to do with the corn?
Initially, we were going to cut the niblets off and freeze them to add to black bean soup sometime this winter. And then we thought… what about corn chowder?! Yes!! Corn chowder would be perfect to have with cold chicken.
It turns out that corn chowder made with barbecued corn is so fantastic that we are always going to arrange to have left over corn!
Corn and Potato Chowder
adapted from a recipe in Bon Appetit October 1993
- 4 ears corn, barbecued
- 2 Tbsp olive oil, give or take
- smoky ham, chopped coarsely
- 1 onion, chopped
- 1 Yukon Gold Potato, cubed
- 1 red bell pepper, chopped
- 2 c milk
- 1 tsp chicken stock powder (or salt)
- thyme leaves
- freshly ground pepper & salt, to taste
- Shuck and barbecue the corn. Set aside.
- Heat olive oil in a large pot. Add ham, onion and potatoes and cook over medium heat, stirring from time to time til onion is soft and almost caramelized.
- As the onions are cooking, cut the niblets from the corncobs.
- When onions are soft, add corn to pot and stir in.
- Add red pepper and continue to cook, stirring until pepper is completely covered in oil.
- Add milk, chicken stock powder and half of the thyme leaves. Bring almost to a boil and simmer, stirring occasionally until potatoes are al dente. (They will continue to cook in the serving bowl.)
This can be made ahead; it is great heated up the next day.