Categories: Diet, Soup

Ingredients

• 4 corn on the cobs, unhusked
• 2 teaspoons butter
• 1 yellow bell pepper, seeded and diced
• 1 onion, diced
• 1/2 cup diced celery
• 1/4 cup minced shallots
• 2 tablespoons all-purpose flour
• 1 cup reduced-sodium chicken or vegetable broth
• 1 large (10 ounce) all purpose potato, peeled and diced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon paprika
• 1 bay leaf
• 2 cups low-fat (1%) milk
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons minced fresh chives

Directions

1. Preheat the grill to medium heat.

2. Gently pull back the corn husks without removing them; remove the silk. Smooth the husks back over the corn and soak in cold water about 10 minutes. Place the corn on the grill rack and grill, covered, until tender and lightly charred, 15-20 minutes. Remove the husks from the cobs;let the cobs cool slightly. Cut the kernels from the cobs with a knife.

3. While the corn is grilling, melt the butter in a large nonstick saucepan over medium-high heat. Add the bell pepper, onion, celery, and shallots; cook, stirring constantly, until softened, about 10 minutes. Add the flour and cook, stirring constantly, until lightly browned, about 2 minutes. Stir in the broth, potato, salt, ground pepper, paprika, and bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the potato is tender, about 20 minutes.

4. Add the corn, milk, and pepper sauce; return to boil. Reduce the heat and simmer until the flavors are blended, about 15 minutes longer, but do not allow the chowder to boil. Remove the saucepan from the heat and discard the bay leaf. Serve at once, sprinkled with the chives.

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