Farmers Market Grilled Chowder

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Farmers Market Grilled Chowder."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/farmers-market-grilled-chowder-recipe.htm>  15 October 2008.

Farmer's Market Grilled Chowder Photo
Farmer's Market Grilled Chowder
Yield: Makes 4 servings
See Cooking Videos
The next time you have a cookout, grill extra ears of fresh corn, potatoes and zucchini. Then, the next day, prepare this off-the-grill chowder for lunch or as a do-ahead first course for dinner. This soup is great either hot or at room temperature.
Ingredients:
1
ear fresh corn or 1 cup frozen corn, thawed

1
small zucchini, cut lengthwise into 1/4-inch-thick slices

Nonstick cooking spray

1
large potato

1
tablespoon margarine

1/2
cup chopped onion

2
tablespoons all-purpose flour

1/2
teaspoon salt

1/2
teaspoon dried thyme leaves

1/8
teaspoon white pepper

1
cup fat-free reduced-sodium chicken broth or wheat beer

1
cup low-fat (1%) milk

1/2
cup (2 ounces) shredded reduced-fat sharp Cheddar cheese



Preparation:
1.
Remove husks and silk from corn. Place in large bowl and cover with cold water; soak 20 to 30 minutes. Remove; wrap in foil. Grill on covered grill over medium-hot coals 20 to 25 minutes or until hot and tender, turning over halfway through grilling time. Remove kernels from cob. Set aside.

2.
To grill zucchini, spray zucchini on both sides with cooking spray. Grill on uncovered grill over medium coals 4 minutes or until grillmarked and tender, turning once during grilling. Cool; cut into bite-size pieces. Set aside.

3.
Cut potato in half lengthwise; grill potato halves on covered grill over medium coals 15 to 20 minutes or until potato is tender, turning over once during grilling. Cut potato into cubes.

4.
Melt margarine in large saucepan over medium heat. Add onion; cook and stir 5 minutes or until tender but not brown. Stir in flour, salt, thyme and pepper. Cook and stir about 1 minute.

5.
Stir broth and milk into flour mixture. Cook and stir over medium heat until mixture begins to bubble; continue cooking about 1 minute more. Stir in corn, zucchini, potato and cheese. Reduce heat to low; simmer, uncovered, until cheese is melted and mixture is hot, stirring constantly. Garnish as desired.



Nutritional Information:
Serving Size: about 1 cup chowder
Sodium 547 mg
Protein 9 g
Fiber 3 g
Carbohydrate 33 g
Cholesterol 10 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 24 %
Calories 217
Dietary Exchange:
Meat 1/2
Vegetable 1/2
Starch 2
Fat 1/2


This recipe appears in: Chowders