We had some leftover grilled corn on the cob, and my favorite thing to do with that is make corn chowder. My mother had some and liked it so much that she asked me to post the recipe.
We make corn on the cob many different ways: boiled, steamed, microwaved, and grilled. Some people even bake it in the oven! There is a controversy when grilling corn over leaving some of the husks and soaking vs. peeling the corn entirely. This summer we've been making our corn like this, and we love it. Without any husks, the corn is truly grilled and not steamed.
Grilled Corn on the Cob
Shuck as many ears as desired. Mix together softened butter, salt, and pepper. Brush it lightly on the corn. Grill on medium, turning from time to time. It will take about 8-10 minutes to get tender and slightly charred. Some people eat it with additional butter, but I like it right off the grill.
Summer Corn Chowder (inspired by epicurious.com)
6 slices bacon, chopped I always use center cut, which is less fatty
5-6 cups fresh corn kernels(cut from 6 to 8 ears)
1 1/2 cups chopped onion or leeks
1 cup sliced peppers - any colors
1 cup 1/2-inch cubes peeled russet potatoes
3 cups (or more) low-salt chicken broth
1/2 cup milk
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives or green onions
Optional: splash of cream or half and half
Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, onion, peppers, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. (An immersion blender works great.) Return puree to soup in pot. Stir in milk and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Add a splash of cream if using. Ladle chowder into bowls and sprinkle with bacon and chives.