Grilled corn chowder is a summer rite of passage! Smoky, sweet and a little spicy! We’ve packed a little more summer in the recipe by adding sweet peppers, jalapeno and fresh basil.

Let’s give three cheers for sweet summer corn! You know the freshly picked, juicy sweet ears that make your mouth and hands slick with butter and drippy pulp. If you’ve read my post on Corn Salad, you know that corn is a sacred summer ritual in my home. For many corn dishes , the corn has to be farm fresh!

So, this grilled summer corn chowder recipe is an homage to divinely sweet, fresh corn on the cob. It’s bursting with corn flavor but also the smoky essence you get from grilling.

We grilled corn cobs. sweet bell peppers and jalapenos for the base of our corn chowder then the rest was done on the stove. We did this in two steps because its a bit laborious but also because until the last few days it’s been SO FREAKING HOT! I’m not a fan of cooking in high temps so one night we grilled the veggies and the next night I made the soup.

One of the nice parts of this process is we grill a bunch of jalapenos, and then one by one we add them to the soup. This way, we can add heat to taste, which if you’ve ever noticed how widely jalapenos can vary in heat, you’ll love this trick.

Might sound like a lengthy process but the flavor is so WOW! Maybe it’s just me, but I think the corn gets sweeter when it’s grilled. Plus the peppers add a counterpoint to the sweetness. Then you add a rich broth and cream and it’s like soup voodoo. I mean, unnaturally good! Especially when you go ALL IN with summer flavors by garnishing this sweet elixir with fresh basil and lemon zest.

This is the soup you want to eat through the heat of summer all the way into the chill of fall, so my advice is to make a few batches now and freeze them for later. You won’t be sorry you made the effort!

Grilled Summer Corn Chowder Grilled Summer Corn Chowder is one of my favorite summer delights. Grilling the corn and peppers gives a smoky flavor that's simply magical! 5 from 13 votes Print Pin Course: Main Course, Soup Cuisine: American Prep Time: 10 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 40 mins Servings: 8 servings Calories: 366 kcal Author: Charity Beth Long Ingredients Grilling 18 ears corn on the cob (should make about 8 cups of corn)

4 sweet bell peppers, each cut into 3 or four large pieces

4-5 jalapeno peppers, whole

olive oil

salt and pepper Grilled Summer Corn Chowder 2 tablespoons coconut oil

2 large onions diced

6 cups chicken stock or vegetable stock

6 sprigs fresh thyme

1/2 cup whole milk

1/2 cup heavy cream

salt and pepper to taste Garnish fresh basil

lemon zest

jalapeno slices Instructions Grilling Preheat grill for direct heat.

Generously oil corn and peppers then sprinkle with salt and pepper.

Grill veggies until tender.

Let veggies cool to room temperature.

Cut the corn off the cob and dice the grilled sweet peppers. (Don’t chop the jalapenos yet) Grilled Summer Corn Chowder Heat coconut oil in a soup pot over medium heat.

Saute onion until golden brown.

Add in stock and thyme sprigs and bring to a boil.

Once the soup reaches a boil, turn down the heat and simmer 20 minutes.

Add in half of the corn and simmer for 10 more minutes.

Pull out the thyme sprigs, then in batches, puree soup in a blender and return to the pot.

Reserve one cup of corn and sweet peppers and then add the rest to the soup.

One at a time, finely dice the grilled jalapenos and add them to the soup until you reach your desired level of spiciness.

Add the milk and cream to the soup and bring to a simmer.

Season soup with salt and pepper to taste. Garnish Chop a handful of basil leaves and mix with remaining corn and peppers.

Serve soup with corn mixture, lemon zest and fresh jalapenos if desired. Notes We like to do this recipe in two steps, the grilling then the making of the soup the next day.

Because the soup is thickened with pureed corn it’s gluten free too! Nutrition Calories: 366 kcal | Carbohydrates: 53 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 8 g | Cholesterol: 27 mg | Sodium: 304 mg | Potassium: 969 mg | Fiber: 6 g | Sugar: 21 g | Vitamin A: 2595 IU | Vitamin C: 102.4 mg | Calcium: 52 mg | Iron: 1.9 mg Tried this recipe? Let us know how it turned out for you! Scroll down to leave a comment below.

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